Couscous with Chickpeas and Roasted Vegetables

Ingredients — what you'll need

You only need 14 ingredients

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  • 30 gram Garlic
  • 1 teaspoon Fresh Cilantro
  • 15 milliliter Canola Oil
  • 480 gram Carrot
  • 2 gram Salt
  • 240 gram Semi-Skimmed Plain Yogurt
  • 400 gram Canned Chickpeas
  • 1 gram Parsley Leaves
  • 2 gram Dried Coriander
  • 200 gram Whole Wheat Couscous (dry)
  • 400 gram Celeriac
  • 1 teaspoon Fresh Mint
  • 2 gram Ground Cinnamon
  • 2 gram Whole chilli pepper

Step-by-step method

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.

    Ingredients

    • 480 gram Carrot
    • 400 gram Celeriac
  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).

    Ingredients

    • 400 gram Canned Chickpeas
    • 15 milliliter Canola Oil
    • 2 gram Dried Coriander
    • 2 gram Whole chilli pepper
    • 2 gram Ground Cinnamon
    • 2 gram Salt
  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
Let’s cook

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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