Roasted Vegetable Couscous Bowl

  • Yield : 4
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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.


  • 2 medium size yellow squash
  • 1 onion
  • 3 bell peppers
  • 1/4 cup of roasted/salted pumpkin seeds
  • 1/4 cup chopped basil
  • 1 tsp smoked paprika
  • 1 tsp granulated garlic
  • 3 tbl of olive oil plus more for dizzling the roasted vegetables
  • 1 tsp of garam masala seasoning
  • 1/2 tsp turmeric
  • 1 can of chickpeas- drained and rinced
  • salt and pepper to taste


Step 1

Preheat the oven to 400 degrees.

Step 2

Cut the onion, squash and bell peppers into large but still bite sized pieces. Put on a baking sheet and drizzle with olive oil, 1/2 tsp 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.

Step 3

As the veggies are cooking, boil 1 cup of water. Add the smoked paprika, granulated garlic, 1/4 tsp salt and 1 tbl of olive oil to the water. Once water is boiling, remove from the heat and stir in 1 1/4 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.

Step 4

Last but not least, toast the chickpeas on high heat in a santé pan with 1/2 tsp of turmeric and 1 tbl of olive oil for 5 min while frequently stirring.

Step 5

Now time to build the bowl! Place couscous on the bottom, add the veggies, chickpeas, garnish with more basil and salt and pepper.

Recipe Type:
Average Member Rating

(4.3 / 5)

4.3 5 3
Rate this recipe

3 people rated this recipe

Related Recipes:
  • Basil Lemon Tofu | Plant-Based on a Budget | #tofu #basil #lemon #vegan #plantbasedonabudget

    Lemon Basil Tofu

  • Creamy Asparagus Soup | Plant-Based on a Budget | #asparagus #soup #potato #creamy #vegan #dinner #plantbasedonabudget

    Creamy Asparagus Soup

  • Cheesy Quinoa Bowls | Plant-Based on a Budget | #quinoa #chesse #vegan #sauce #bowls #plantbasedonabudget

    Cheesy Quinoa Bowl

  • Nopalitos Tofu Scramble | Plant-Based on a Budget | #scramble #tofu #nopalitos #mexican #breakfast #vegan #plantbasedonabudget

    Nopalitos Tofu Scramble

  • Mexican Tacos with Prime Shreds | Plant-Based on a Budget | #mexican #tacos #shreds #vegan #plantbasedonabudget

    Mexican Inspired Tacos with Prime Shreds