Name: Chickpea Veggie Couscous Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup dry couscous; 1 cup water or vegetable broth, plus package directions; 1 (15 oz) can chickpeas, drained and rinsed; 1 medium zucchini, cut into small pieces; 1 red bell pepper, chopped; 2 medium carrots, thinly sliced; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp kosher salt; Black pepper and chopped parsley; Lemon wedges, to serve

Instructions

5 steps

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment.
Toss drained chickpeas, zucchini, bell pepper, and carrots with olive oil, cumin, paprika, salt, and pepper. Spread in one even layer.
Roast for about 18 to 20 minutes, stirring once halfway through, until carrots are tender and chickpeas are warm.
Meanwhile, bring the water or broth to a boil. Stir in couscous, cover, remove from the heat, and let stand for about 5 minutes or as directed on the package. Fluff with a fork.
Divide couscous among four bowls. Top with the roasted vegetables and chickpeas and finish with parsley and lemon wedges.

Recipe at a glance

Chickpea Veggie Couscous Bowl

Ingredients

Instructions

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