Roasted Vegetable Couscous Bowl with Crispy Chickpeas & Lemony Hummus
Servings: 4
A vibrant vegan bowl with couscous, crispy chickpeas, roasted broccoli, carrots, greens, radish, pumpkin seeds, and creamy lemony hummus.
Print Recipe
Ingredients
- 1 cup dry couscous
- 1 cup boiling vegetable broth or water
- 1 can chickpeas
- 1 small head broccoli
- 1 bunch carrots
- 1 medium red onion
- 4 cups kale spinach, or broccolini greens
- 3 –4 watermelon radishes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons pumpkin seeds
- Microgreens dill, or parsley
Lemony Hummus
- 1 cup hummus
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 –2 tablespoons water
- Pinch of sea salt
- Black pepper
Instructions
- Prepare couscous with boiling broth or water and fluff with a fork.
- Roast chickpeas, broccoli, carrots, and red onion at 425°F for 25–30 minutes with olive oil and spices.
- Wilt the greens lightly in a skillet.
- Stir together hummus, lemon juice, olive oil, water, salt, and pepper.
- Assemble couscous, vegetables, chickpeas, greens, radishes, and hummus in bowls.
- Finish with pumpkin seeds, herbs, and black pepper.
Notes
Store the couscous, roasted vegetables, chickpeas, and hummus separately if possible for the best texture. Can be enjoyed cold, room temperature, or gently warmed.