Couscous with Roasted Vegetables and Chickpeas
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Servings
3
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Cuisine
Mediterranean
Couscous with Roasted Vegetables and Chickpeas
Description
The vegetables are sliced thinly and roasted in olive oil with kosher salt at 425°F until tender and lightly caramelized. While roasting, couscous or bulgur wheat is prepared by soaking in boiling broth or water, then fluffed with a fork. The chickpeas, rinsed and drained, contribute texture and protein.
Fresh chopped parsley and mint are mixed into the grain, then combined with a simple dressing made from extra virgin olive oil, fresh lemon juice, minced garlic, and salt. The roasted vegetables and chickpeas are folded in, yielding a balanced dish that blends sweet roasted flavors, fresh herbs, and tangy dressing.
This salad stores well for up to three days and can be garnished with additional lemon juice before serving to enhance its brightness.
Ingredients
For the vegetables
- 2 tbsp extra virgin olive oil
- 1 carrot large, thinly sliced in rounds
- 1 onion large, thinly sliced
- 1 red bell pepper thinly sliced
- 1 garlic clove, minced
- salt kosher salt; a pinch
- ¼ tsp black pepper freshly ground
- 1 can chickpeas about 15 ounces, rinsed and drained, boiled
For the couscous or bulgur wheat
- 1 cup (175 g) couscous or bulgur wheat
- 1 ¼ cup vegetable broth or water
- ¾ cup parsley fresh chopped
- ½ cup mint fresh, chopped
For the dressing
- 3 tbsp extra virgin olive oil
- 4 tbsp lemon juice fresh, plus more for serving
- 1 garlic clove, minced
- ⅓ tsp salt if broth does not include salt, fine
Instructions
- Preheat oven at 425 F (220 C).
- Mix the carrots, onions, and pepper with 2 tablespoons of olive oil. Spread on a pan in one layer and sprinkle with a pinch of kosher salt. Place in the oven and roast for 20-25 minutes tossing them halfway.
- In the meantime prepare the couscous or bulgur wheat. Empty of the couscous or bulgur in a bowl and add 1 ¼ cup boiling water or broth if using couscous or 2 cups boiling water if using bulgur. Cover and let it sit (5 minutes for couscous or 15 minutes for bulgur). Drain if needed and fluff up with a fork and set aside.
- Prepare the dressing by mixing the olive oil, lemon juice and minced garlic and salt (if not using broth). And set aside.
- Assemble the dish by mixing the couscous with the herbs well. Add the dressing and mix. Add the roasted vegetables and chickpeas and toss well.
- To serve: Squeeze some lemon juice and serve warm or at room temperature.
- Store covered for up to 3 days.
User Reviews
Overall Rating
5
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