Roasted Veggie Couscous

10 minutesPrep time

20 minutesCook time

579 cal.Per serving

Ingredients for 1

1/3 cup

Couscous

Carrots (fresh)

1/2 cup

Chickpeas (canned)

Shallot

1/2 tbsp

Harissa (paste)

1/2

Zucchini

optional

1/2 tsp

Coriander (ground)

1/3 cup

Veggie broth

optional

1 tbsp

Mint (fresh)

Oven, Peeler, Parchment paper, Fine-mesh sieve, Sheet Tray, Knife

Step 1
Preheat the oven to 425°F. In a small bowl, whisk together the coriander, harissa & a drizzle of oil.
Step 2
Wash & peel the carrots. Slice diagonally.
Step 3
Wash the zucchini & slice diagonally.
Step 4
Peel & halve the shallot.
Step 5
Place the shallot, carrot & zucchini on a parchment-lined baking sheet. Season with salt. Drizzle with half of the harissa oil. Stir to combine.
Step 6
Roast the veggies for 10 min.
Step 7
Heat the veggie stock in a pot or the microwave.
Step 8
Add the couscous to a bowl. Pour the stock over the couscous. Cover & set aside for 5 min.
Step 9
Drain the chickpeas, reserving a bit of the liquid from the can. In a bowl, combine the chickpeas, chickpea liquid & the rest of the harissa oil. Mix it all together.
Step 10
Remove the veggies from the oven. Add the chickpeas to the pan. Cook for 10 min.
Step 11
Serve the roasted chickpeas & veggies over a bed of fluffed couscous. Garnish with chopped mint (optional). Enjoy!