These Spiced Chickpea Couscous Bowls are a fast and vegetable-packed dinner. Just coat your vegetables in oil and seasonings, roast in the oven and then toss together with cooked couscous!
Servings: 4
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
1 medium red onion
1 red bell pepper
2-3 large carrots
1 medium sweet potato, peeled
1 15-oz. can chickpeas, drained and rinsed
1/4 cup olive oil
1 Tbsp minced garlic
1 Tbsp ginger paste
2 tsp cumin
2 tsp smoked paprika
1 tsp cinnamon
1 tsp salt
1/4 teaspoon cayenne pepper
1 1/4 cup chicken broth or water with 1 tsp chicken bouillon
1 cup uncooked couscous
Lemon juice to top, optional
Directions:
Preheat the oven to 400 degrees F.
Chop all of the vegetables into small bite-sized pieces and pour them onto a baking pan lined with foil.
Add the chickpeas, olive oil, garlic, ginger and the seasonings and toss until everything is well coated. Everything should be covered with a thick paste consistency. If it is too dry, add more oil.
Roast the vegetables in the oven for 30 minutes or until fork tender.
While the vegetables are roasting, bring the chicken broth to a boil in a small saucepan.
Stir in the couscous, cover and remove from heat. Let the couscous sit for 5 minutes before fluffing with a fork. Replace the lid and set aside until ready to eat.
In a large bowl, pour in the vegetables and couscous and stir until well combined. Serve warm with some lemon juice and enjoy!
Notes:
Feel free to mix up vegetables as needed! This would be great with zucchini, squash, asparagus, etc. You could also add in some chopped tomatoes at the end.
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This recipe was adapted from The Recipe Well.