Total time · 40 min
Chickpea Couscous with Roasted Vegetables
Lemony couscous is topped with chickpeas and roasted vegetables, finished with mint.
- Prep
- 15 min
- Cook
- 25 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~157 kcal per serving partial estimate
- Ingredient value
- ~$9.34 partial estimate; 7 of 8 ingredients estimated
Ingredients
- 220 g Couscous
- 240 g Cooked chickpeas
- 1 piece Zucchini
- 1 piece Yellow bell pepper
- 1 cup Vegetable broth
- 1 piece Lemon
- 10 g Fresh mint
- 2 tbsp Olive oil
Directions
- 10 min
Dice zucchini and pepper; rinse and drain the chickpeas.
- 20 min
Heat the oven to 425 °F (220 °C); toss zucchini and pepper with oil and roast until browned. Bring the stock to a boil for the couscous.
- 10 min
Fluff the couscous, add mint and lemon, then top with vegetables and chickpeas.