Cook at home

Spiced Chickpea and Roasted Vegetable Couscous

Roasted zucchini, pepper and chickpeas in cumin and paprika over lemony couscous with mint.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 zucchini, chunked
• 2 bell pepper, chunked
• 1 red onion, wedges
• 3 tbsp olive oil
• 2 tsp cumin
• 2 tsp paprika
• 1/2 tsp cayenne
• 3/4 tsp salt
• 1 cup couscous
• 1 cup vegetable broth
• 2 tbsp lemon juice
• 3 tbsp fresh mint, chopped

Steps

1. Heat the oven to 425 F (220 C). Toss the chickpeas, zucchini, peppers and onion with 2 tablespoons oil, cumin, paprika, cayenne and half the salt on two sheet pans.
2. Roast 25 minutes, stirring once, until browned.
3. Bring the broth to a boil, pour over the couscous, cover and let stand 5 minutes, then fluff with the remaining oil, lemon juice and salt.
4. Top the couscous with the vegetables and mint.