Fluffy lemony couscous tossed with golden roasted zucchini, blistered cherry tomatoes and crisp seasoned chickpeas, finished with fresh mint and parsley.
15m prep · 30m cook · 4 servings
Ingredients Instructions
1 ½ cups Instant Couscous 1 ½ cups Water 1 whole Zucchini 1 cup Cherry Tomatoes 1 can (15 oz) Chickpeas 3 tbsp Lemon Juice 2 tbsp Fresh Mint ¼ cup Fresh Parsley 3 tbsp Olive Oil 1 ¼ tsp Salt ¼ tsp Black Pepper
Instructions 1 Preheat the oven to 425°F, about 15 minutes. While it heats, dice the zucchini, halve the tomatoes, and drain, rinse and pat the chickpeas dry with a towel. 2 On a rimmed baking sheet, toss the zucchini and tomatoes with 1 tbsp olive oil, 1/2 tsp salt and half the pepper. Spread in a single layer and roast 15 minutes. 3 Toss the chickpeas with 1/2 tbsp olive oil and 1/4 tsp salt. Add them to the pan, stir everything, and roast 10 minutes more, until the zucchini is tender with golden-brown edges, the tomatoes are blistered and slumped, and the chickpeas are hot and lightly crisp. 4 While the vegetables roast, bring the 1 1/2 cups water and 1/4 tsp salt to a boil. Pour over the couscous in a bowl, cover tightly and let stand 5 minutes, until the water is absorbed, then fluff with a fork. 5 Whisk the lemon juice with the remaining 1 1/2 tbsp olive oil, 1/4 tsp salt and remaining pepper. 6 Toss the fluffed couscous with the roasted vegetables, chickpeas, dressing, mint and parsley. Taste and add more salt or lemon if needed, then divide among 4 bowls. Estimated nutrition (per serving) Calories 420 kcal
Protein 13g
Carbs 66g
Fat 12g
Fiber 8g
Sodium 805mg
Sugar 4g
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