Roasted Vegetable Couscous Bowl recipe - ingredients, nutrition and when to eat it
A warm bowl of couscous topped with roasted vegetables and chickpeas. The vegetables' gentle sweetness pairs with the chickpeas' nutty flavor.
A warm bowl of couscous topped with roasted vegetables and chickpeas. The vegetables' gentle sweetness pairs with the chickpeas' nutty flavor. It's a lovely light lunch for a summer day.
Western · 30 minutes to cook
Nutrition (per 372.7g serving): 621.2 kcal · protein 20.5g · carbohydrate 95g · fat 18g · sodium 505.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the vegetables out in a single layer in the pan so they roast until golden instead of steaming.
Tips: If the couscous package includes instructions, follow its directions for the amount of water and soaking time.
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Ingredients (1 serving)
- Couscous — 0.5 cup
- Eggplant — 0.5 pc
- Red bell pepper — 0.5 pc
- Cooked chickpeas — 0.5 cup
- Olive oil — 1 Tbsp
- Lemon — 0.3 pc
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp