Vegetarian Week continues here at We [Heart] Food, with this recipe (okay, it uses chicken stock, but you could replace with vegetable stock) from Fitness Food. Nothing too fancy here, just a huge plate of roasted vegetables over a bed of couscous and chickpeas.
I know, this is like your dream dinner!
It’s true! It’s like a really good version of what I make at lunch at work.
Super simple, and you can do it in stages… while the first set of veggies is in the oven you can start cutting up the next set.
It reminds me of that dish I made for a party a few months ago.
Oh yeah! I was just about to say this would be easy to bring to a party as a side dish.
Tonight it works pretty well as dinner. 🙂
Roasted Vegetables with Chickpeas and Couscous
18 oz sweet potatoes, peeled and cut 1/2″ thick on the diagonal
3 baby eggplant, cut into 3/4″ slices on the diagonal
2 sprigs rosemary, leaves chopped
2 zucchini, quartered lengthwise
1 red bell pepper, seeded and cut into thick strips
1 large red onion, cut into 8 wedges
3 ripe Roma tomatoes, quartered
2 tbsp balsamic vinegar
1 15 oz can chicken broth
1 1/2 cups couscous
1 15 oz can chickpeas, rinsed and drained
1 handful mixed herbs (basil, green onions, oregano), chopped
Preheat the oven to 350F. Line two baking sheets with parchment paper and place the sweet potato and eggplant on the trays. Spray with the oil, add the rosemary, and toss to coat. Arrange in a single layer and bake for 15 minutes.
Add in the zucchini, red bell pepper, and onion. Spray again with the oil spray and continue to bake an additional 15 minutes.
Add the tomato wedges, drizzle with the vinegar, and bake for a final 15 minutes, or until all of the vegetables are tender.
Meanwhile, heat the stock in a saucepan to boiling. Remove from the heat and stir in the couscous. Cover and set aside for 3 minutes, then return to a low heat and fluff with a fork for 2-3 minutes to separate. Add the chickpeas and most of the herbs. Serve the vegetables on warm couscous. Garnish with extra herbs.