Couscous with roasted vegetables

Oven vegetables with chickpeas, cumin and mint

Active: 30 min 560 kcal per person 20 g protein per person World cuisine

Protein source: chickpeas · Carb source: couscous

oven meal prep

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Ingredients for 4 people

  • 300 g couscous
  • 400 g chickpeas, canned, drained
  • 1 aubergine, diced
  • 2 courgette, in half slices
  • 1 red pepper, in pieces
  • 1 red onion, in wedges
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 20 g fresh mint, chopped
  • 1 lemon, the juice

Method

  1. Preheat the oven to 220 degrees.
  2. Mix the aubergine, courgette, pepper, red onion and chickpeas with the olive oil, cumin and paprika. Spread over a baking tray.
  3. Roast for 20 to 25 min until the vegetables are golden brown and cooked.
  4. Prepare the couscous with boiling water, one to one. Cover, leave for 5 min and fluff up with a fork.
  5. Mix the roasted vegetables through the couscous. Drizzle with the lemon juice and finish with the mint.

Couscous with roasted vegetables

Tip

Roast the vegetables in a spacious layer, otherwise they steam instead of browning. Use two trays if they do not fit.

Recommended brands per category are shown next to every ingredient the brand list knows.

peulvruchten

  • AH · Albert Heijn
  • Boni Selection · Colruyt
  • Carrefour · Carrefour
  • Delhaize · Delhaize
  • Everyday · Colruyt

pasta en granen

  • Barilla · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
  • De Cecco · Delhaize, Colruyt, Carrefour
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  • Tilda · Delhaize, Carrefour
  • Tipiak · Delhaize, Carrefour

bouillon en kruiden

  • Boni Selection · Colruyt
  • Knorr · Delhaize, Colruyt, Albert Heijn, Lidl, Carrefour
  • Verstegen · Delhaize, Colruyt, Albert Heijn, Carrefour
  • Euroma · Delhaize, Albert Heijn

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This recipe appears in: Basic monthly menu, 28 days