Roasted Veggie Cous Cous

For lunches I love pairing veggies with a grain. This Roasted Veggies and Cous Cous dish is so easy to make and works great for meal prepping lunches throughout the week. The veggies can be switched out to whatever you like but the roasting time may need to be adjusted. For example the zucchini in this recipe should roast for less time than the broccoli or carrots, and you can Google or check on Pinterest for the recommended cook time. 

I roasted mine in a mixture of olive oil, hot sauce, and salt and pepper, but if you don't want the kick of hot sauce, you can substitute more olive oil. When serving you can add a little bit if extra hot sauce and olive oil or add a dressing. 

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Roasted Veggies and Cous Cous

Yield: 4 servings

Prep time: 5 minutes

Total time: 50 minutes

Ingredients

Cous Cous | 4 servings

Chickpeas | 1 can

Broccoli | 1 head cut into florets

Zucchini | 1 diced

Bell Pepper | 1 diced

Carrots | 3 medium, peeled and diced

Olive Oil | 2 tbsps

Hot Sauce | 1-2 tbsp 

Salt and Black Pepper | to taste 

Directions

1. Preheat the oven to 400. Cut and prep veggies. Cover a large baking sheet with percent paper. 

2. Toss the veggies in the olive oil, hot sauce, and salt and pepper, and place into baking sheet. 

3. Bake for 30-40 minutes until desired crispiness. 

4. Cook cous cous according to directions. Add the can of chickpeas and stir. Then add the roasted veggies and combine. 

5. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 435 | Fat: 10 g  | Saturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 864 mg | Total Carbs: 74 g | Dietary Fiber: 14 g | Sugars: 6 g | Protein: 18 g