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Roasted Vegetable Couscous Bowl - A Bright, Satisfying Weeknight Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Couscous: 1 cup dry (regular or whole wheat)
  • Vegetable broth or water: 1 cup, plus a pinch of salt if using water
  • Assorted vegetables for roasting (about 6–7 cups total): 1 red bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 small eggplant, cubed
  • 1 red onion, sliced
  • 1 cup cherry tomatoes
  • 1 small head of broccoli or cauliflower, cut into florets
  • 1 large carrot, sliced
  • Chickpeas: 1 can (15 oz), drained and rinsed
  • Olive oil: 3–4 tablespoons, divided
  • Garlic: 2 cloves, minced
  • Lemon: Zest and juice of 1 lemon
  • Spices: 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional)
  • Fresh herbs: 1/4 cup chopped parsley or cilantro
  • Salt and black pepper: To taste
  • Optional toppings: Crumbled feta, toasted almonds or pine nuts, a dollop of hummus, or a drizzle of tahini

Method
 

  1. Preheat the oven. Set to 425°F (220°C). Line two baking sheets with parchment for easy clean-up.
  2. Prep the vegetables. Cut everything into similar bite-size pieces so they roast evenly. Keep cherry tomatoes whole.
  3. Season the veggies. In a large bowl, toss vegetables and chickpeas with 2–3 tablespoons olive oil, cumin, smoked paprika, oregano, red pepper flakes, salt, and pepper. Spread out in a single layer on the baking sheets.
  4. Roast until caramelized. Roast for 20–25 minutes, flipping halfway. You want browned edges and tender centers. If your oven runs cool, give them another 5 minutes.
  5. Make the couscous. While veggies roast, bring broth (or salted water) to a boil. Stir in couscous, turn off the heat, cover, and let it steam for 5 minutes. Fluff with a fork.
  6. Mix the dressing. In a small bowl, whisk 1 tablespoon olive oil, lemon zest and juice, minced garlic, a pinch of salt, and black pepper. Taste and adjust with more lemon or oil as you like.
  7. Assemble the bowl. Add couscous to a large bowl. Pour over half the dressing and toss. Fold in roasted vegetables and chickpeas. Add fresh herbs and the rest of the dressing. Taste and adjust salt, pepper, and acidity.
  8. Finish with toppings. Add feta for creaminess, nuts or seeds for crunch, or a drizzle of tahini or hummus for extra richness.