Roasted Vegetable Couscous
Fluffy couscous tossed with spiced roasted vegetables, chickpeas, raisins, herbs and a lemony dressing. Good warm or cold.
- Servings
- 4
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Oven
- 425°F220°C
Ingredients
Equipment
- Rimmed baking sheet
- Medium saucepan with a lid
Instructions
Heat the oven to 425°F. Toss the sweet potato, zucchini, pepper, onion and chickpeas with half the oil, the cumin, coriander, cinnamon and 1 tsp salt on the baking sheet.Heat the oven to 220°C. Toss the sweet potato, zucchini, pepper, onion and chickpeas with half the oil, the cumin, coriander, cinnamon and 1 tsp salt on the baking sheet.
Roast, stirring once, until the vegetables are tender and browned at the edges, 25–30 minutes.
Meanwhile put the couscous and raisins in the saucepan, pour over the boiling broth, cover and leave off the heat for 5 minutes. Fluff with a fork.
Whisk the rest of the oil with the lemon juice and remaining salt. Toss the couscous with the roasted vegetables, dressing and herbs.
Notes
- Keeps 3 days in the fridge and is good cold for lunch.
- Toasted almonds or pistachios add crunch.
My notes
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Nutrition estimate
- Calories
- 535
- Protein
- 15 g
- Carbs
- 85 g
- Fat
- 16 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
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