Oven, Peeler, Parchment paper, Fine-mesh sieve, Sheet Tray
Preheat the oven to 425°F. In a small bowl, whisk together the coriander, harissa & a drizzle of oil.
Wash & peel the carrots. Slice diagonally.
Wash the zucchini & slice diagonally.
Peel & halve the shallot.
Place the shallot, carrot & zucchini on a parchment-lined baking sheet. Season with salt. Drizzle with half of the harissa oil. Stir to combine.
Roast the veggies for 10 min.
Heat the veggie stock in a pot or the microwave.
Add the couscous to a bowl. Pour the stock over the couscous. Cover & set aside for 5 min.
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.
Remove the veggies from the oven. Add the chickpeas to the pan. Cook for 10 min.
Serve the roasted chickpeas & veggies over a bed of fluffed couscous. Garnish with chopped mint (optional). Enjoy!
Average estimated amount for one serving
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.