This couscous dish is simple, warm, and quietly nourishing.
Roasted vegetables bring depth while chickpeas add gentle balance.
The grains absorb the flavors easily without becoming heavy.
Fresh herbs and lemon finish the dish with brightness.
A dependable meal that fits naturally into everyday cooking.
Couscous with Roasted Vegetables
Couscous with roasted vegetables, chickpeas, herbs, and lemon for a simple and nourishing vegetarian meal.
Ingredients
Equipment
Baking Sheet
Mixing bowl
Cooking Instructions
- Preheat oven to 400°F.
- Place zucchini, tomatoes, and chickpeas on a baking sheet.
- Drizzle with olive oil, salt, and black pepper and toss to coat.
- Roast for 25 minutes until vegetables are tender.
- Place couscous in a bowl and pour boiling water over it.
- Cover and let sit for 5 minutes, then fluff with a fork.
- Combine couscous with roasted vegetables.
- Sprinkle parsley and cilantro over the top.
- Serve with lemon wedges on the side.
Nutrition
Notes
Fluff couscous well to keep grains separate.
Add extra lemon juice for brightness if desired.
Serve warm or at room temperature.