Image borrowed from original site
Adapted from original recipe:
PREP: 10 MINUTES | COOK: 45 MINUTES | SERVES: 4-6
- 4 Roma tomatoes
- 2 zucchini
- 1 red capsicum
- 1 red onion
- 1 brocolli head
- 1 half butternut pumpkin
- 4 cloves garlic
- 1 x 400 gram tin cooked chickpeas, drained and washed
- 2 Tbsp olive oil
- 2 pinches salt and pepper
- 2 cups couscous
- 3 cups vegetable broth
- 1/4 bunch parsley
- 1 lemon, juiced
- Preheat the oven to 200ºc.
- Wash and chop the tomatoes, zucchini, red capsicum, broccoli, pumpkin and red onion into 1 inch pieces. Peel four cloves of garlic but leave them whole.
- Toss the chopped vegetables and garlic with 2 Tbsp of olive oil. Spread them out on a baking sheet so they are in a single layer. Sprinkle a couple pinches of salt and pepper over the vegetables
- Place the vegetables in the oven and roast for about 45 minutes, stirring twice throughout, until the vegetables are wilted and browned on the edges.
- While the vegetables are roasting, cook the couscous. Add the vegetable broth to a sauce pot, place a lid on top, and bring to a boil over high heat. Once boiling, add the couscous, turn off the heat, and cover the pot with the lid once again. Let the couscous sit, undisturbed, for ten minutes. Then, fluff with a fork.
- After the vegetables are finished roasting, collect the four garlic cloves, and chop them well. They will be quite soft. Also roughly chop the fresh parsley.
- Combine the couscous, roasted vegetables (including garlic), chickpeas, lemon juice and parsley in a bowl, and stir to combine. Season with more salt and pepper if desired.
- Serve warm or cold!
- One of my fave weeknight recipes.
- Make double so there is plenty to take for lunch too.
- I have also swapped the cous cous for pearly barley or quinoa when I didn’t have any in the pantry.