Couscous Bowl

Yield: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

Roasted Chickpeas:

• 1 (15 ounce) can chickpeas, drained, rinsed, and patted dry
• 1 teaspoon olive oil
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon smoked paprika

Roasted Vegetables:

• ½  large zucchini (cut into 1/2-inch half moons)
• ½ large yellow squash (cut into 1/2-inch half moons)
• 1 pint cherry tomatoes, halved
• 1 large sweet red pepper (cut into large cubes)
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme, chopped
• Salt and pepper, to taste

Couscous:

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 4 green onions, sliced (save the green part for garnishing)
• 1 cup pearled (Israeli) couscous, uncooked
• 1 1/4 cup vegetable broth

Toppings:

• Crumbled goat cheese or feta cheese
• Sliced green onions
• Lemon wedges

Instructions

1. Preheat oven to 425 degrees.
2. For the roasted Chickpeas: In a large bowl, combine chickpeas, oil, thyme, and smoked paprika. Toss to coat. Add to a lined baking sheet and bake for 10 minutes.
3. In the same bowl as the chickpeas, add the zucchini, tomatoes, pepper, oil, thyme, and salt and pepper to taste. Toss to coat. Add to another lined baking sheet. Once chickpeas have baked for 10 minutes, gently shake the pan and return to the oven. Add vegetables into the oven as well. Bake chickpeas and vegetables for another 20 minutes or until chickpeas are crispy and vegetables are slightly browned.
4. While chickpeas and vegetables are roasting, prepare couscous. Add oil to a pot over medium heat. Stir in garlic, green onion whites, and couscous. Toast until lightly browned and fragrant, about 2 minutes. Then, add vegetable broth and simmer covered for 8 minutes (or cook according to package instructions).
5. Build the final bowls by adding cooked couscous, followed by roasted vegetables and chickpeas, then top with goat cheese, green onions, and lemon wedges for squeezing over.