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Name: Couscous with Roasted Vegetables
Prep time: 15 min
Total time: 63 min
Yield: 4 servings
Ingredients: 300 g zucchini, cut into 2 cm half-moons; 300 g red bell pepper, cored and cut into 3 cm pieces; 250 g red onion, peeled and cut into 2 cm wedges; 250 g cherry tomatoes, left whole; 45 ml olive oil; 5 g fine sea salt; 2 g ground black pepper; 5 g ground cumin; 3 g smoked paprika; 3 g ground coriander; 300 g couscous, dry; 480 ml boiling water; 15 ml olive oil; 3 g fine sea salt; 400 g canned chickpeas, drained and rinsed; 30 ml lemon juice, freshly squeezed; 15 ml olive oil; 15 g fresh flat-leaf parsley, roughly chopped; 10 g fresh mint leaves, roughly torn; 2 g ground black pepper

Couscous with Roasted Vegetables

Spiced tray-roast vegetables and chickpeas folded through fluffy couscous with lemon and herbs.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Couscous with Roasted Vegetables

Spiced tray-roast vegetables and chickpeas folded through fluffy couscous with lemon and herbs.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

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