Ingredients:
- 1 cup couscous
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, thinly sliced
- 1 can 15 oz chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
Preheat your oven to 400F 200C
In a large bowl, combine the diced red and yellow bell peppers, zucchini, and red onion
Drizzle with 2 tablespoons of olive oil, sprinkle with ground cumin, and season with salt and pepper
Toss to coat the vegetables evenly
Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes or until they are tender and slightly charred, stirring occasionally
While the vegetables are roasting, prepare the couscous
In a medium saucepan, bring 2 cups of water to a boil
Stir in the couscous, cover with a lid, and remove from heat
Let it sit for 5 minutes, then fluff with a fork to separate the grains
In a small bowl, whisk together the remaining olive oil, lemon juice, and a pinch of salt and pepper to make the dressing
In a large serving bowl, combine the cooked couscous, roasted vegetables, cherry tomatoes, chickpeas, chopped parsley, and chopped mint
Drizzle the dressing over the salad and toss everything together gently to combine
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed
Serve the couscous salad with roasted vegetables and chickpeas as a delicious and nutritious meal or side dish
Enjoy

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