So long Rice, there is a new girl in town. Her name is Couscous! I fell in love with couscous when I first tried Moroccan food in the South of France. The way this grain takes on the flavor of added spices is quite amazing. Plus couscous literally takes 5 minutes to cook! This is my take on a rice bowl but instead of rice, I use couscous as the base. I also used squash we grew from our urban garden, which our puppy "helped" us harvest. This is perfect for a weeknight meal if you are short on time.
Roasted Vegetable Couscous Bowl
This is my take on a rice bowl but instead of rice, I use couscous as the base.
3Tablespoonsof olive oil plus more for dizzling the roasted vegetables
1teaspoonof garam masala seasoning
1canof chickpeas- drained and rinced
salt and pepper to taste
Preheat the oven to 400 degrees.
Cut the onion, squash and bell peppers into large but still bite sized pieces. Put on a baking sheet and drizzle with olive oil, ½ teaspoon of garam masala seasoning, salt and pepper to your taste. Massage veggies with your hands to make sure they are coated with the oil. Pop into the oven for 25-30 min until the peppers are slightly charred, the skin of the squash is soft and onions are translucent.
As the veggies are cooking, boil 1 cup of water. Add the smoked paprika, granulated garlic, ¼ teaspoon salt and 1 tbl of olive oil to the water. Once water is boiling, remove from the heat and stir in 1 ¼ cups of couscous. Return the lid and let sit for 2 min. Fluff with a fork and add 1 tbl of olive oil, chopped basil and pumpkin seeds.
Last but not least, toast the chickpeas on high heat in a santé pan with ½ teaspoon of turmeric and 1 tbl of olive oil for 5 min while frequently stirring.
Now time to build the bowl! Place couscous on the bottom, add the veggies, chickpeas, garnish with more basil and salt and pepper.
Add any veggies you'd like to this dish. Don't have couscous? Try protein-packed quinoa instead.