Couscous with Chickpeas and Roasted Vegetables

Step-by-step method

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At a glance

This vibrant one-pan meal brings together roasted chickpeas and vegetables with fluffy couscous in just under an hour. You'll chop and season your veggies, roast them in the oven until tender alongside garlic cloves, then toss everything together with couscous and a dollop of creamy yogurt for a fresh, satisfying finish.

  1. 1/5

    Chop the vegetables

    Peel the carrots and clean the celery, then cut into smaller pieces.


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  2. 2/5

    Toss and season

    Add the chickpeas and toss everything with oil and seasoning to taste (for example a mix of coriander, chilli, cinnamon and salt).


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  3. 3/5

    Roast in the oven

    Roast the vegetables in the oven at 180 °C until tender. Add whole garlic cloves to the tray as well, so they roast alongside the veg.

Couscous with Chickpeas and Roasted Vegetables

stob
Active time total 45 min
Prep 15 min Cook 30 min

14 Ingredients

5 Steps

Medium Difficulty

Ingredients — what you'll need

You only need 14 ingredients

Adjust servings

What's in it?

692 kcal

Calories

122 g

Carbohydrates

9 g

Fats

34 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A lightened-up take on couscous with roasted vegetables that's sure to win over anyone who loves healthy, easy-going eating.

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