Skip Nav
How to Freeze Bananas For Smoothies
Cooking Tips
A Better Way to Freeze Bananas For Smoothies, Banana Bread, and More
What Is Yakult?
To All the Boys I've Loved Before
2018's Hottest Netflix Movie Made This Probiotic Drink Fly Off the Shelves
Basic French Macaron Recipe
Recipes
A Little Love Goes a Long Way: Basic French Macarons
Recipes
8 Scrambled Egg Recipes With a Secret Ingredient You'd Never Guess
Chicken Pot Pie Soup Recipe
Chrissy Teigen
Chrissy Teigen's Chicken Pot Pie Soup Belongs in the Soup Hall of Fame

Fast & Easy Dinner: Couscous With Vegetables and Chickpeas

Fast & Easy Dinner: Couscous With Vegetables and Chickpeas

Tonight, feed your family a healthy, filling salad. Inspired by Middle Eastern cuisine, this dish features the aromatic flavors of cumin and lemon. Roasting the vegetables adds depth, but you can achieve the same results by firing up the grill if you prefer.

Use the recipe loosely as a guide and toss whatever vegetables you have on hand with the couscous and beans. Interested in making this vegetarian meal? Get the recipe when you

.

Couscous With Vegetables and Chickpeas

Couscous With Vegetables and Chickpeas

Couscous With Vegetables and Chickpeas

Ingredients

  1. 1 pound carrots, sliced 3/4 inch thick on the diagonal
  2. 1 head cauliflower (3 pounds), cored and cut into florets
  3. 1 1/2 teaspoons ground cumin
  4. 3 tablespoons olive oil
  5. Coarse salt and ground pepper
  6. 1 cup whole-wheat couscous
  7. 1 tablespoon lemon zest, plus 1/2 cup fresh lemon juice (from 3 lemons)
  8. 1 can (15 ounces) chickpeas, rinsed and drained
  9. 6 scallions, thinly sliced
  10. 5 ounces baby arugula

Directions

  1. Preheat oven to 450 degrees. Place carrots and cauliflower on a rimmed baking sheet; toss with cumin and 2 tablespoons oil. Season with salt and pepper. Spread half the vegetables on a second baking sheet. Roast until browned and tender, 25 to 30 minutes, rotating sheets and tossing halfway through.
  2. Meanwhile, in a medium saucepan, bring 1 1/4 cups salted water to a boil. Stir in couscous; cover and remove from heat. Let stand until tender, 5 minutes. Fluff with a fork; set aside to cool, uncovered.
  3. Make dressing: In a small bowl, whisk together lemon zest and juice and remaining tablespoon oil; season with salt and pepper.
  4. In a large bowl, combine roasted vegetables with couscous, chickpeas, and scallions. Place arugula on a serving platter, and drizzle with 1 tablespoon dressing. Add remaining dressing to couscous mixture, and toss; serve over arugula.

Serves 4.

From Our Partners
Instant Pot Chicken Noodle Soup Recipe
Instant Pot Dessert Recipes
Slow-Cooker Fall Recipes
Instant Pot Dinner Recipes
White Chicken Chili Instant Pot Recipe
Sweet Potato Cinnamon Rolls Recipe
Banana Split Kebabs Recipe
Instant Pot Thanksgiving Recipes
How to Cook Rice in an Instant Pot
Ground-Beef Instant Pot Recipes
Easy Instant Pot Breakfast Recipes
Vegetarian Instant Pot Recipes
From Our Partners
Latest Recipes, Menus, Food & Wine
All the Latest From Ryan Reynolds