Roasted Veggie Chickpea Couscous

Name: Roasted Veggie Chickpea Couscous
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup couscous; 2 cups vegetable broth; 1 can (15 oz) chickpeas, drained and rinsed; 1 zucchini, diced; 1 red bell pepper, chopped; 1 yellow onion, diced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love this Roasted Veggie Chickpea Couscous recipe! It’s one of those comforting yet nutritious meals that always leaves me feeling satisfied and energized. The combination of crisp, roasted vegetables with hearty chickpeas and fluffy couscous creates a delightful mix of textures and flavors. I like to customize this dish by using whatever veggies I have on hand, making it a perfect option for any season. In just a few minutes, I can whip up this vibrant bowl that’s great for lunch or dinner.

Created by

Ruby Lawson

Last updated on 2026-01-18T02:13:15.210Z

Discovering the right balance of flavors in my Roasted Veggie Chickpea Couscous made cooking this dish a delightful adventure. Initially, I experimented with different spices and vegetable combinations until I found the perfect mix. Roasting the veggies brings out their natural sweetness and ensures they’re tender but still crisp. A touch of lemon juice and fresh herbs at the end brightens the entire dish.

Additionally, I usually encourage my friends to make it their own by adding their favorite seasonings or proteins. The best part? It all comes together in one tray, and the cleanup is a breeze. Serve it warm or chilled, and it never disappoints!

        Why You Will Love This Recipe
        Colorful, vibrant veggies that brighten up your plate
Protein-packed chickpeas for a satisfying meal
Quick and easy to prepare, perfect for busy weeknights

      

The Importance of Fresh Vegetables

Using fresh, seasonal vegetables in this Roasted Veggie Chickpea Couscous not only enhances the flavor but also boosts the nutritional value of the dish. Zucchini adds a mild sweetness and a nice crunch when roasted, while red bell peppers provide a pop of color and a rich source of vitamin C. When selecting your vegetables, look for ones that are firm and brightly colored for the best taste.

If you're looking to experiment, consider adding vegetables like eggplant or sweet potatoes, which work beautifully when roasted. Each vegetable contributes its own unique taste and texture, so don’t hesitate to mix and match based on what you have available. Just remember that denser vegetables like carrots and potatoes may require a longer roasting time, so chop them into smaller pieces to ensure even cooking.

Couscous Cooking Techniques

For perfectly fluffy couscous, it's essential to follow the right cooking technique. After bringing the vegetable broth to a boil, stir in the couscous and immediately remove it from heat. Covering it allows the steam to cook the couscous effectively, creating a light and airy texture. Letting it sit for the full five minutes will ensure that each grain absorbs the liquid fully and doesn't become mushy.

If you're in a hurry, you can add a splash of olive oil or a pinch of salt to the boiling broth to elevate the flavor of the couscous. Additionally, if you prefer a bit of bite to your couscous, consider reducing the soaking time by a minute or two. Experimenting with broth flavors, such as using a garlic-infused or herb-seasoned broth, can also elevate the overall taste of the dish.

Ingredients

Gather these fresh ingredients to create your delicious Roasted Veggie Chickpea Couscous!

Ingredients

1 cup couscous
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
1 zucchini, diced
1 red bell pepper, chopped
1 yellow onion, diced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Juice of 1 lemon
Fresh parsley for garnish

These ingredients come together to create a nutritious and delicious dish.

Instructions

Follow these simple steps to make your Roasted Veggie Chickpea Couscous.

Preheat the oven

Preheat your oven to 400°F (200°C).

Prepare the vegetables

In a large bowl, combine the diced zucchini, red bell pepper, and onion. Drizzle with olive oil, then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated.

Roast the veggies

Spread the seasoned vegetables and chickpeas on a baking sheet. Roast in the oven for 25 minutes, or until the veggies are tender and slightly caramelized.

Cook the couscous

While the veggies are roasting, bring the vegetable broth to a boil in a saucepan. Once boiling, stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes to absorb the liquid.

Combine and serve

Fluff the couscous with a fork, then mix in the lemon juice. Combine the roasted vegetables and chickpeas with the couscous. Garnish with fresh parsley before serving.

Enjoy your delicious and nutritious meal!

Pro Tips

For added flavor, try tossing in some feta cheese or chopped nuts before serving.

Make-Ahead Tips

This Roasted Veggie Chickpea Couscous can be made ahead of time, making it an excellent meal prep option. Prepare the roasted vegetables and chickpeas in advance, storing them in an airtight container in the refrigerator for up to three days. When you're ready to eat, simply reheat them in the oven at 350°F (175°C) for 10-15 minutes until warmed through.

The couscous can also be cooked ahead of time and stored separately. Just be sure to fluff it up with a fork before adding the veggies to restore its light texture. This way, you’ll have a nutritious and delicious meal ready to go without much effort during busy weekdays.

Storage and Reheating

To store any leftovers, place the couscous and roasted vegetable mixture in a sealed container in the fridge, where it will stay fresh for 3-4 days. You can also portion it into individual servings for easy grab-and-go meals. When reheating, I recommend doing so in a skillet over low heat, adding a splash of broth or water to keep it moist and prevent it from drying out.

If you want to save this dish for longer, consider freezing it. Store the couscous and vegetables in a freezer-safe container and they can last for up to three months. To reheat, thaw it in the refrigerator overnight, then heat gently on the stovetop or in the microwave until heated through.

Questions About Recipes

→ Can I use other vegetables?

Absolutely! Broccoli, carrots, or asparagus also work great in this recipe.

→ Is this recipe vegan?

Yes, this Roasted Veggie Chickpea Couscous is completely vegan and gluten-free!

→ Can I make this ahead of time?

Yes, you can prepare the veggies and couscous in advance. Just store them separately and combine when ready to serve.

→ What can I substitute for couscous?

You can substitute quinoa or bulgur wheat if you prefer a different grain.