Roasted Vegetable Couscous Recipe

The useful part

1
Heat the oven to 425°F. Toss the zucchini, peppers, onion, and chickpeas with 2 tablespoons olive oil, cumin, and salt; roast for 25 minutes.
2
Bring 2 cups water to a boil, stir in the couscous, cover, and remove from the heat for 5 minutes. Fluff with a fork.
3
Whisk the remaining olive oil with the lemon juice and parsley.
4
Fold the roasted vegetables into the couscous and divide into four containers. Keep the dressing separate if the boxes will sit more than a day.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

quinoa or bulgur, cooked according to its package directions

white beans or cooked lentils

Make the next meal easier

Serve extra couscous under a fried egg or spoon it into a pita with greens.

Keep the prepared components chilled in sealed containers. Refrigerate within 2 hours and use within 3 days.

Eat warm or at room temperature. If reheating, add a tablespoon of water and keep the lemon dressing off until serving.

For cooling, storing, and reheating details, use the USDA references below.