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Roasted vegetables & couscous with garlic herb chick peas

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Course: Supper
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 144kcal

Ingredients

Roasted Vegetables

  • 200 g Broccoli
  • 200 g butternut squash
  • 1 medium onion
  • 1 medium brinjal
  • 1 large bell pepper red or green
  • 4 garlic cloves peeled
  • 2 tbsp olive oil
  • 2 pinches salt and pepper
  • 375 ml vegetable broth

Garlic Herb Chickpeas

  • 2 tins chickpeas
  • 2 tbsp butter
  • 1 tsp mixed herbs
  • 2 ml garlic powder
  • 2 ml onion powder
  • salt and pepper to taste

Instructions

Roasted Vegetable Couscous

  • Preheat oven to 180ºC
  • Chop all vegetables and place on a large baking sheet.
  • Drizzle the olive oil over the chopped vegetables, toss to coat, then season with a couple pinches of salt and pepper. Roast the vegetables for about 45 minutes, stirring every 15 minutes or so
  • While the vegetables are roasting, begin the couscous. Bring the vegetable broth to a boil in a small sauce pot. Once boiling, stir in the couscous. Place a lid on top, remove the pot from the heat, and let the couscous sit for five minutes, or until all of the broth is absorbed. Fluff the couscous with a fork, then place in the refrigerator to begin cooling as you prepare the rest of the meal

Garlic Herb Chickpeas

  • Rinse and drain 2 15oz. cans of chickpeas. Heat 1 Tbsp oil in a large skillet over medium. Once hot, add the chickpeas, and sauté for about 5 minutes, or until the chickpeas are golden and the skins are blistered. Remove them from heat and then season with the same garlic herb spices used for the chicken (no butter). Stir until the chickpeas are coated in the herbs and spices.

Assemble

  • When the vegetables are finally finished roasting, pull out the whole garlic cloves from the baking sheet and mince them. Combine the partially cooled couscous, the roasted vegetables, garlic, and chopped parsley in a large bowl. Stir to combine. 
  • Divide the Roasted Vegetable Couscous between four containers and top with the Garlic Herb Chickpeas.
Nutrition Facts
Roasted vegetables & couscous with garlic herb chick peas
Serving Size
 
1 Serving
Amount per Serving
Calories
144
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
10
mg
3
%
Sodium
 
424
mg
18
%
Potassium
 
498
mg
14
%
Carbohydrates
 
16
g
5
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
4877
IU
98
%
Vitamin C
 
75
mg
91
%
Calcium
 
51
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.