Roasted Vegetable Couscous Meal (Printable Recipe)
Vibrant roasted vegetables paired with fluffy couscous, customizable with herb-seasoned chicken breast or garlicky chickpeas.
# Ingredients You'll Need:
→ Roasted Vegetable Couscous
01 -
4 Roma tomatoes
02 -
2 zucchini (about 20 oz.)
03 -
1 bell pepper
04 -
1 red onion
05 -
4 cloves garlic, peeled
06 -
2 Tbsp olive oil
07 -
2 pinches salt and pepper
08 -
1 cup couscous
09 -
1.5 cups vegetable broth
10 -
1/2 bunch parsley (about 1 cup chopped)
→ Garlic Herb Baked Chicken Breast or Garlic Herb Chickpeas
11 -
2 boneless, skinless chicken breasts (about 1/2 lb. each) OR two 15 oz. cans chickpeas
12 -
2 Tbsp butter, room temperature
13 -
1 tsp dried parsley
14 -
1/2 tsp dried oregano
15 -
1/2 tsp dried basil
16 -
1/4 tsp garlic powder
17 -
1/4 tsp onion powder
18 -
1/4 tsp salt
19 -
pepper to taste
→ Optional Dressing
20 -
1/2 cup ranch dressing
# Steps to Follow:
01 -
Preheat the oven to 400ºF. Chop Roma tomatoes, zucchini, and bell pepper into 1-inch pieces. Slice red onion into 1/2-inch thick strips. Place chopped vegetables and peeled garlic on a large baking sheet.
02 -
Drizzle olive oil over the vegetables, toss to coat, and season with salt and pepper. Roast at 400ºF for 45 minutes, stirring every 15 minutes.
03 -
Bring vegetable broth to a boil in a small saucepan. Stir in couscous, cover, remove from heat, and let sit for 5 minutes. Fluff with a fork and chill in the refrigerator.
04 -
Mix butter with parsley, oregano, basil, garlic powder, onion powder, salt, and pepper. If chicken breasts are thick, pound to 3/4-inch thickness. Pat dry and coat with butter herb mixture. Bake at 400ºF for 20 minutes or until internal temperature is 165ºF. Let rest for 5 minutes, then slice.
05 -
Drain and rinse chickpeas. Heat oil in a skillet over medium heat. Sauté chickpeas for 5 minutes until golden and blistered. Season with herb mixture, omitting butter.
06 -
Mince roasted garlic cloves. Mix couscous, roasted vegetables, garlic, and chopped parsley in a large bowl. Stir well.
07 -
Divide roasted vegetable couscous into four containers. Top each with sliced chicken or 1/4 of the garlic herb chickpeas. Serve with 2 Tbsp ranch dressing per portion.
# Extra Tips:
01 -
Garlic Herb spices can be used for both chicken and chickpeas. Chickpeas require oil instead of butter.