Roasted Chickpea Couscous Bowls

Roasted Chickpea Couscous Bowls - Food & Nutrition Magazine - Stone Soup
Photo by Mackenzie Burgess

These Mediterranean couscous bowls are a filling option for a meatless Monday. Adding more plant-based meals into your week is beneficial for both your health and the environment. Serve these bowls by themselves or alongside a leafy green salad or crusty whole grain bread.Roasted Chickpea Couscous Bowls -

Roasted Chickpea Couscous Bowls

Serves 4

Ingredients:

Roasted Chickpeas:

  • 1 -15 ounce can chickpeas, drained, rinsed, and patted dry
  • 1 teaspoon olive oil
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 2 teaspoons smoked paprika

Roasted Vegetables:

  • 1 large zucchini or yellow squash, cut into half moons
  • 1-pint cherry tomatoes, halved
  • 1 large sweet pepper of your choice (yellow, red, or orange), cut into large cubes
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme, chopped (or 1 tsp dried thyme)

Couscous:

  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 4 green onions, sliced (white slices and green slices divided)
  • 1 cup pearled couscous, uncooked
  • 1 ? cup vegetable broth

Toppings:

  • Crumbled goat cheese
  • Sliced green onions
  • Lemon wedges or slices

Instructions:

Preheat oven to 425°F.

Roasted Chickpeas: In a large bowl, combine chickpeas, oil, thyme and smoked paprika. Toss to coat. Add to a lined baking sheet and bake for 10 minutes.

Roasted Vegetables: In the same bowl, add zucchini, tomatoes, pepper, oil and thyme. Toss to coat. Add to a separate lined baking sheet. Once chickpeas have baked for 10 minutes, gently shake the pan and return to the oven. Add vegetables into the oven alongside the chickpeas. Bake chickpeas and vegetables for another 20 minutes.

Couscous: While chickpeas and vegetables are roasting, prepare couscous. Add oil to a pot over medium heat. Stir in garlic, the whites of the green onion and couscous. Toast until lightly browned and fragrant, about 2 minutes. Then add vegetable broth, simmer and cover for 8 minutes (or cook according to package instructions).

Build the bowls by adding cooked couscous, followed by roasted vegetables and chickpeas. Then top with goat cheese, green onions and squeeze lemon juice over the dish using the lemon wedges.

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Mackenzie Burgess
Mackenzie Burgess, RDN is a registered dietitian, recipe developer and blogger based in Fort Collins, CO. Her blog focuses on simple recipes with customizable ingredients of your choice. Her recipes can be modified to fit different dietary preferences and ingredients already on hand. Find more of her recipes on her blog at CheerfulChoices.com.