Mediterranean Chickpea and Roasted Vegetable Couscous Bowl
Roasted chickpeas and vegetables tossed with olive oil and oregano, served over couscous cooked with vegetable stock.
- 150 g couscous
- 250 ml vegetable stock
- 400 g tin chickpeas
- 1 medium red pepper
- 1 medium courgette
- 1 medium red onion
- 1 clove garlic
- ½ medium lemon
- 3 tbsp olive oil
- 1 tsp dried oregano
- 10 g fresh parsley
- salt
- black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Chop the red pepper and courgette into bite-sized pieces. Slice the red onion into wedges. Mince the garlic.
- Step 3
Drain and rinse the chickpeas. Toss the chopped vegetables and chickpeas with 2 tbsp olive oil, dried oregano, salt, and pepper on a baking tray. Roast for 20-25 minutes until tender and slightly charred.
- Step 4
While vegetables roast, prepare the couscous. Pour the vegetable stock into a saucepan and bring to a boil. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes.
- Step 5
Fluff the couscous with a fork.
- Step 6
Drain and rinse the chickpeas again if using canned.
- Step 7
In a small bowl, whisk together the remaining 1 tbsp olive oil, lemon juice, minced garlic, salt, and pepper to make a dressing.
- Step 8
Add the roasted vegetables and chickpeas to the couscous. Toss gently to combine.
- Step 9
Drizzle with the lemon-garlic dressing and scatter with chopped fresh parsley.
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