Roasted Veggie Couscous and Garlic Herb Chickpeas

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is less expensive.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water

Using water reduces cost while maintaining moisture.

couscous

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a protein-rich alternative, while rice is more budget-friendly.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and still provide protein.

Preheat the oven to 400 degrees.

Chop the zucchini into 1-inch pieces by quartering them and slicing lengthwise.

Chop the red onion into 1-inch pieces.

Peel the garlic without smashing it to avoid burning during roasting.

Slice the tops off the roma tomatoes, quarter them, and cut them into uniform pieces.

Chop the bell pepper into 1-inch pieces.

Drizzle the chopped veggies with about 2 tablespoons of olive oil.

Season the veggies with approximately 3/4 teaspoon salt and 1/2 teaspoon pepper.

Roast the veggies in the oven for 45 minutes, stirring every 15 minutes for even caramelization.

In a pot, bring 2.5 cups of water to a boil and add 2.5 teaspoons of Nor Suiza.

Once boiling, add 2 cups of dry Israeli couscous, cover, and reduce heat to low.

Simmer the couscous for 8 to 10 minutes.

Prepare the chickpeas by drizzling them with about 1 tablespoon of olive oil and seasoning with dried parsley, oregano, basil, garlic powder, onion powder, salt, and pepper.

Roast the chickpeas in the oven for the last 15 minutes of the veggie roasting time.

After 30 minutes of roasting, stir the veggies and place the chickpeas on the top rack of the oven.

Check the couscous after 8 minutes and adjust cooking time if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens