Oven, Peeler, Parchment paper, Fine-mesh sieve, Sheet Tray, Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.