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Roasted Carrot Chickpea Couscous

Roasted Carrot Chickpea Couscous
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Roasted Carrot Chickpea Couscous is a vibrant, wholesome, and easy-to-make plant-based dish featuring sweet caramelized carrots, tender spiced chickpeas, and fluffy couscous. Perfect for busy weeknights, this flavorful meal balances warm spices, fresh herbs, and bright lemon juice, making it nutritious and satisfying for vegetarians and vegans alike.

Ingredients

Scale

Vegetables & Legumes

  • 3 medium-sized fresh carrots, peeled and cut into sticks or rounds
  • 1 can (15 oz) chickpeas, rinsed and drained (or equivalent cooked chickpeas)

Grains & Base

  • 1 cup quick-cooking couscous

Oils & Fats

  • 3 tablespoons olive oil, divided (for roasting and warming)

Spices & Seasonings

  • 1 teaspoon ground cumin, divided
  • 1 teaspoon paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste

Liquids & Fresh Additions

  • Juice of 1 lemon (about 2 tablespoons)
  • 1 1/4 cups water or vegetable broth (for cooking couscous)

Herbs (Optional)

  • 2 tablespoons chopped fresh parsley or cilantro

Instructions

  1. Preheat and prepare the carrots: Preheat your oven to 400°F (200°C). Peel the carrots and cut them into evenly sized sticks or rounds to ensure even roasting and tender caramelization.
  2. Roast the carrots: Toss the sliced carrots with 2 tablespoons olive oil, 1/2 teaspoon ground cumin, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 20 minutes until golden and soft but still holding their shape.
  3. Cook the couscous: While the carrots roast, bring water or vegetable broth to a boil. Stir in the couscous and a pinch of salt, then cover and remove from heat. Let it sit for 5 minutes before fluffing with a fork to achieve a light, fluffy texture.
  4. Warm the chickpeas: Rinse and drain chickpeas if canned. Gently warm them on the stove with 1 tablespoon olive oil and the remaining 1/2 teaspoon ground cumin for a few minutes, allowing the spices to infuse.
  5. Combine and season: In a large bowl, combine the roasted carrots, warmed chickpeas, and fluffed couscous. Add a splash of lemon juice, fresh herbs if using, and adjust salt and pepper to taste. Toss gently to blend all the flavors perfectly.

Notes

  • Slice carrots uniformly to ensure consistent roasting and texture.
  • Cook couscous in vegetable broth instead of water for added flavor.
  • For extra crunch, roast chickpeas separately in the oven instead of warming on the stove.
  • Add fresh herbs such as parsley or cilantro at the end to preserve their vibrant color and flavor.
  • Adjust the lemon juice amount carefully to balance sweetness and brightness without overpowering the dish.

Nutrition

Keywords: Roasted Carrot, Chickpea, Couscous, Vegan, Healthy Dinner, Quick Meal, Plant-Based, Gluten-Free Option, Mediterranean

Find it online: https://gourmetglazing.com/roasted-carrot-chickpea-couscous/