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+ servings
Roasted vegetable chickpea couscous

Couscous with Roasted Vegetables and Chickpeas

Caramelized roasted vegetables, crispy chickpeas and plenty ofherbs make for a flavorful, rich and filling couscous dish.
Course lunch, Salad, Side Dish
Cuisine Mediterranean
Keyword Chickpeas, Couscous, Greek Roasted Vegetables
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3
Author Elena Paravantes RDN


For the vegetables

  • 2 tbsp Extra virgin olive oil
  • 1 large carrot thinly sliced in rounds
  • 1 large onion thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 garlic clove minced
  • A pinch of kosher salt
  • ¼ tsp freshly ground pepper
  • 1 can boiled chickpeas about 15 ounces, rinsed and drained

For the couscous or bulgur wheat

  • 1 cup (175 g) uncooked couscous or bulgur wheat
  • 1 ¼ cup vegetable broth or water
  • ¾ cup fresh chopped parsley
  • ½ cup fresh chopped mint

For the dressing

  • 3 tbsp Extra virgin olive oil
  • 4 tbsp fresh lemon juice plus more for serving
  • 1 garlic clove minced
  • tsp fine salt if broth does not include salt


  • Preheat oven at 425 F (220 C).
  • Mix the carrots, onions, and pepper with 2 tablespoons of olive oil. Spread on a pan in one layer and sprinkle with a pinch of kosher salt. Place in the oven and roast for 20-25 minutes tossing them halfway.
  • In the meantime prepare the couscous or bulgur wheat. Empty of the couscous or bulgur in a bowl and add 1 ¼ cup boiling water or broth if using couscous or 2 cups boiling water if using bulgur. Cover and let it sit (5 minutes for couscous or 15 minutes for bulgur). Drain if needed and fluff up with a fork and set aside.
  • Prepare the dressing by mixing the olive oil, lemon juice and minced garlic and salt (if not using broth). And set aside.
  • Assemble the dish by mixing the couscous with the herbs well. Add the dressing and mix. Add the roasted vegetables and chickpeas and toss well.
  • To serve: Squeeze some lemon juice and serve warm or at room temperature.
  • Store covered for up to 3 days.