Roasted Veggie Couscous

A quick & delicious vegetarian grain bowl!

Coline
Coline
10 minutesPrep time
20 minutesCook time
572 cal.Per serving

Utensils

Oven, Peeler, Parchment paper, Fine-mesh sieve, Baking pan

recipe

Harissa (paste)
Coriander (ground)

Step 1

Preheat the oven to 425°F. In a small bowl, whisk together the coriander, harissa & a drizzle of oil.

Carrots (fresh)

Step 2

Wash & peel the carrots. Slice diagonally.

Zucchini

Step 3

Wash the zucchini & slice diagonally.

Shallot

Step 4

Peel & halve the shallot.

Harissa (paste)
Shallot
Carrots (fresh)
Zucchini

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.

Vegetable broth (liquid)

Step 7

Heat the veggie stock in a pot or the microwave.

Couscous
Vegetable broth (liquid)

Step 8

Add the couscous to a bowl. Pour the stock over the couscous. Cover & set aside for 5 min.

Chickpeas (canned)
Harissa (paste)

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.

Carrots (fresh)
Zucchini
Shallot
Chickpeas (canned)

Step 10

Remove the veggies from the oven. Add the chickpeas to the pan. Cook for 10 min.

Couscous
Carrots (fresh)
Zucchini
Shallot
Chickpeas (canned)
Mint (fresh)

Step 11

Serve the roasted chickpeas & veggies over a bed of fluffed couscous. Garnish with chopped mint (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy572 cal.
Fat20 g
Carbohydrates71 g
Protein19 g
Fiber12 g

On average, one serving of the recipe "Roasted Veggie Couscous" contains 572 Energy, 20 g of Fat, 71 g of Carbohydrates, 19 g of Protein, 12 g of Fiber.

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Roasted Veggie Couscous
Easy