Go Back
Couscous bowls have surged in popularity as a meal choice, celebrated for their versatility, nutritional value, and the ease with which they can be customized to suit various dietary preferences. The Vibrant Roasted Veggie Couscous Bowl is a prime example of this trend, offering not just a feast for the palate but also a visual delight. This recipe showcases a rainbow of colors and flavors, combining wholesome vegetables, protein-rich chickpeas, and aromatic spices that make it an ideal option for lunch, dinner, or meal prep. As we delve into the preparation of this stunning dish, you'll discover how simple ingredients can come together to create a nutritious and delicious meal that is sure to impress.

Roasted Veggie Couscous Bowls

Discover the joy of meal prep with the Vibrant Roasted Veggie Couscous Bowl. This colorful dish combines fluffy couscous, wholesome roasted vegetables like zucchini, bell peppers, and tomatoes, and protein-packed chickpeas, seasoned with aromatic spices. Perfect for lunch, dinner, or as a quick meal prep option, this recipe is not only visually appealing but also packed with nutrition. Create a satisfying, delicious bowl that looks as good as it tastes!
Print Recipe Pin Recipe

Ingredients
  

1 cup couscous

1 1/4 cups vegetable broth

1 medium zucchini, diced

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 small red onion, cut into wedges

1 cup chickpeas, drained and rinsed

3 tablespoons olive oil

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Crumbled feta cheese (optional)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). To make cleanup a breeze, line a baking sheet with parchment paper.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, chopped red bell pepper, halved cherry tomatoes, red onion wedges, and drained chickpeas.

      Season the Veggies: Drizzle the olive oil evenly over the vegetable mixture. Sprinkle the smoked paprika, ground cumin, garlic powder, salt, and pepper on top. Use your hands or a spatula to toss everything together until the vegetables are well-coated with oil and seasonings.

        Roast the Vegetables: Spread the seasoned vegetable mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized. Stir the mixture halfway through to ensure even cooking.

          Make the Couscous: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan. Once boiling, remove the pot from heat, stir in the couscous, and cover it. Let it sit for about 5 minutes to allow the couscous to absorb the broth. After 5 minutes, fluff the couscous with a fork to separate the grains.

            Assemble the Bowls: In individual serving bowls, spoon a generous amount of couscous as your base. Top each bowl with an ample portion of the roasted vegetable mixture.

              Garnish and Serve: Finish off each bowl with a sprinkle of freshly chopped parsley. If desired, add a sprinkle of crumbled feta cheese on top for a rich flavor. Serve the bowls with lemon wedges on the side for an extra zing.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                  Presentation Tips: For an appealing presentation, consider layering the couscous and veggies in clear bowls, showcasing the vibrant colors. A lemon wedge placed atop the dish can add a pop of freshness. Enjoy!