Ingredients
- 1 zucchini, cut into chunks
- 2 bell peppers, cut into chunks
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 cup dry couscous
- 1 cup boiling vegetable broth, or the quantity your couscous package specifies
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley, optional
Make it together
- Heat the oven to 425°F / 220°C. Toss the vegetables with oil and salt, spread on a tray and roast for 20–25 minutes, turning once, until tender.
- Put couscous in a heatproof bowl. Add boiling broth following the package’s liquid ratio, cover and leave for about 5 minutes or the stated time.
- Warm chickpeas in a small pan with 2 tablespoons water. Fluff the couscous with a fork.
- Combine couscous, chickpeas and vegetables. Add lemon juice and parsley, taste and serve.
A useful swap
Use cooked rice or quinoa instead of couscous for a wheat-free version; follow that grain’s cooking directions.
A child’s part
Children can choose the serving bowl and help toss cooled ingredients.
Allergen note: Couscous contains wheat. Check the broth for additional allergens.
A prayer for the table
God, bless everyone at our table. Help our gratitude become generosity. Amen.
Refrigerate perishable leftovers within two hours (one hour above 90°F / 32°C). Use refrigerated leftovers within three to four days. FoodSafety.gov guidance ↗