I love a recipe that only requires one pan.
Yes, you cook everything in one pan! You know what that means, right? You have less dishes to wash and I’m all for that.
Most importantly, I’m really into this vegetable couscous because I get to say couscous. It’s one of my favorite words to say because it’s fun. Just me? Anyway, in all seriousness, this is what I consider to be the ideal lunch. It’s vegetarian (which I tend to lean towards) and it’s loaded with protein because of the fun chickpeas. Plus, it’s great that it reheats well.
I think this couscous is also a great side dish. I can picture this at a BBQ served at room temperature. I’m already dreaming about warmer weather because I’m tired of winter. Anyone else feel the same way?
Cheat Sheet Roasted Vegetable Couscous Recipe
(Makes about 4 to 6 servings)
- 1 cup small broccoli florets (equivalent to about 1/2 a broccoli head)
- 1 cup carrots, sliced into about 1/4 inch rounds (equivalent to about 2 medium carrots)
- 1 cup red bell pepper, cut into about 1 inch chunks (equivalent to about 1/2 a bell pepper)
- 1/2 cup large diced onion (equivalent to about 1/2 cup)
- 2 tablespoons oil
- 1/4 to 1/2 teaspoon salt (season to your liking)
- 1/4 to 1/2 teaspoon pepper
(season to your liking)
- 1 and 1/4 cup vegetable or chicken broth
- 1 can (15.5 ounce) chickpeas, drained and rinsed
- 1 cup dry couscous
- juice of 1/2 a lemon
- (Optional) sprinkling of chopped chives
- (Optional) sprinkling of crushed red pepper flakes
- Preheat the oven to 400 degrees F.
- Place the cut broccoli florets, carrots, bell pepper, and onion on a baking sheet.
- Pour the oil on top of the vegetables, season with salt and pepper, and toss everything around to make sure that they are coated.
- Spread the vegetables out in an even layer on the baking sheet and then bake them in the preheated oven for 15 to 18 minutes, or until they are softened and slightly browned. (Mine took 18 minutes.)
- When the vegetables are almost done cooking, bring the broth to a boil. I did this in the microwave because it’s quicker than the stove top.
- When the vegetables are done roasting, take them out of the oven, turn the oven off, and place the baking sheet on your work surface. (It does not go back in the oven.)
- Sprinkle the chickpeas and dry couscous on top of the vegetables in an even layer. (Try to make sure the couscous is actually down in the pan instead of on the veggies.)
- Pour the boiling broth over everything, making sure that all of the couscous is submerged in the the broth.
- Cover the baking sheet with aluminum foil and set it aside for 5 to 8 minutes, or until the couscous is done cooking.
- Remove the foil and fluff the couscous with a fork.
- Season everything with more salt and pepper, to taste, if it’s needed. (It may be if you went with lower salt broth.)
- Drizzle the lemon juice on top of everything.
- (Optional) Before serving, sprinkle some chopped chives and/or crushed red pepper flakes on top.
Adapted from: Foodnetwork, The Kitchen