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Zack

Couscous with Roasted Vegetables

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Couscous with roasted vegetables, chickpeas, herbs, and lemon for a simple and nourishing vegetarian meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Side Dish, Snack
Cuisine: Mediterranean
Calories: 376
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup couscous
  • 1 cup boiling water
  • 1 zucchini diced
  • 1 cup cherry tomatoes
  • 1 can 15 oz chickpeas drained and rinsed
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh cilantro chopped
  • Lemon wedges for serving

Equipment

Baking Sheet
Baking Sheet
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Baking Sheet
Mixing Bowl
Mixing Bowl
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Mixing bowl

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place zucchini, tomatoes, and chickpeas on a baking sheet.
  3. Drizzle with olive oil, salt, and black pepper and toss to coat.
  4. Roast for 25 minutes until vegetables are tender.
  5. Place couscous in a bowl and pour boiling water over it.
  6. Cover and let sit for 5 minutes, then fluff with a fork.
  7. Combine couscous with roasted vegetables.
  8. Sprinkle parsley and cilantro over the top.
  9. Serve with lemon wedges on the side.

Nutrition

Calories: 376kcalCarbohydrates: 52gProtein: 13gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 419mgPotassium: 487mgFiber: 8gSugar: 2gVitamin A: 630IUVitamin C: 22mgCalcium: 72mgIron: 3mg

Notes

Fluff couscous well to keep grains separate.
Add extra lemon juice for brightness if desired.
Serve warm or at room temperature.

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