Roasted Vegetable Couscous with Chickpeas
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 25 min
- Cost
- $12.00
- Nutrition
- 520 cal · 18g protein
- meatless
- budget
- sheet-pan
🍳 1 pan · Picky-eater safe bet: raw veg on the side · kept by 1 family
Roasted Vegetable Couscous with Chickpeas is a Mediterranean weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $12 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 3-quart saucepan with lidDon't have one? Amazon →
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ cups couscous
- 1 can no-salt-added chickpeas
- 2 count zucchini
- 2 count red bell pepper
- 1 count red onion
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1½ cups low-sodium vegetable broth
- 1 bunch fresh parsley
- 1 count lemon
- 4 tbsp olive oil
- 1/2 tsp salt
Steps
- Heat oven to 425°F. Chop the zucchini, peppers and red onion into bite-size pieces.
- Toss the vegetables and drained, rinsed chickpeas with 3 tbsp oil, the cumin, cinnamon and salt. Roast on a sheet pan 25 minutes, stirring once.
- Bring the broth to a boil, stir in the couscous and remaining oil, cover, and let sit off the heat 5 minutes. Fluff with a fork.
- Toss the couscous with the roasted vegetables and chickpeas, lemon juice and chopped parsley.
- Serve warm or at room temperature.
- Picky eater tip: serve plain couscous and plain roasted chickpeas, with the vegetables on the side.
- Make ahead: roast the vegetables and chickpeas up to 2 days ahead and store in the fridge. Make the couscous fresh and toss together.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 18 g
- Carbohydrates
- 72 g
- Fiber
- 12 g
- Sugar
- 8 g
- Fat
- 15 g
- Saturated fat
- 2 g
- Sodium
- 410 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop