Couscous and Roasted Veggie Bowl
A healthy and delicious bowl made with couscous and roasted vegetables – a perfect meal for life on the road!
Ingredients
- 1 cup couscous
- 1 can Canned chickpeas (400g / 14 oz)
- 2 Carrots
- 1 Red bell pepper
- 2 tablespoon Olive oil
- 1 teaspoon Paprika
- Salt and pepper (to taste)
- Water (for the couscous)
- A sprinkle of dried parsley for garnish (optional)
Instructions
- Preparing the Vegetables: Peel the carrots and slice them into rounds. Remove the seeds from the red bell pepper and cut it into strips.
- Cooking the Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the carrots and bell pepper, then sprinkle with paprika, turmeric, salt, and pepper. Roast for about 10 minutes, stirring occasionally.
- Preparing the Couscous: While the vegetables are cooking, pour 1 cup of couscous into a pot and add 1 cup of water. Bring to a boil, then reduce the heat and let it cook for 5 minutes. Turn off the heat and let it sit for another 5 minutes.
- Preparing the Chickpeas: Drain the chickpeas and add them to the roasted vegetables in the skillet. Mix well and heat for 2-3 minutes.
- Assembling the Bowl: Divide the couscous between two bowls, then top with the roasted vegetables and chickpeas.
- Garnishing: If you have any, sprinkle a little dried parsley on top for the finishing touch.