Couscous with Roasted Vegetables and Chickpeas
Caramelized roasted vegetables, crispy chickpeas and plenty ofherbs make for a flavorful, rich and filling couscous dish.
Servings 3
Ingredients
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
- ⅓ tsp fine salt if broth does not include salt
Instructions
- 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.