Roasted Vegetables Couscous

with Crispy Chickpeas

  • 30 min
Vegetarian
Dairy product
A rich couscous with flavours and texture for an experience that will blow all your senses !
Recipe 2046

Ingredients

398 ml
Chickpeas
30 g
Feta
3/4 cup(s)
Israeli Couscous
4
Nantes Carrot(s)
1
Red Onion(s)
1/2 tbsp
Smoked Paprika
1
Tomato(es)
1
Vegetable Broth Cube(s)
1/2 tbsp
Za'atar
Nutritional facts
Serving per portion
Amount / Serving
Calories
700 kcal
Total fat
10 g
Saturated Fat
3 g
Sodium
2 g
Total Carbohydrate
133 g
Fiber
17 g
Sugar
25 g
Proteins
26 g

Instructions

Recipe 2046, Step 1
1

Season the chickpeas

Preheat the oven to 400°F. Rinse and drain the chickpeas, then pour in a medium bowl. Using a paper towel, pat dry the chickpeas. Add ½ a tbsp of olive oil and the smoked paprika, and mix well to coat the chickpeas. Transfer the chickpeas to a large baking sheet covered with parchment paper. Set aside.

Recipe 2046, Step 2
2

Prepare the vegetables

Slice the carrots. Cut the red onion into wedges. Dice the tomato.

Recipe 2046, Step 3
3

Season the vegetables

In the same bowl, mix the carrot slices and the onion wedges with ½ a tbsp of olive oil and the za’atar. Transfer the carrots and the onion to the same baking sheet, next to the chickpeas. Roast everything for 20 minutes.

Recipe 2046, Step 4
4

Cook the couscous

Meanwhile, bring 1 ½ cups of water and the vegetable bouillon cube to a boil in a small pot. Add the pearl couscous, cover, and let simmer over low heat for 8-10 minutes stirring from time to time. Remove from heat and set aside covered.

Recipe 2046, Step 5
5

Assemble the couscous

In the same bowl used for seasoning, mix the couscous with the tomato, the carrots and the onion.

Serve the roasted vegetable couscous in bowls or plates, top with chickpeas and crumble the Feta cheese on top. Enjoy