Ingredients
Roasted Vegetables and Chickpeas
- 3-4 medium carrots, peeled and cut into thick diagonal slices
- 1 1/2 cups green beans, trimmed and cut into 3-inch pieces
- 1 red onion, sliced into wedges
- 2-3 garlic cloves, minced
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted very dry
- 2 tablespoons olive oil
- 1 teaspoon sumac
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper to taste
For Serving
- 1 cup couscous, prepared according to package directions
- Crumbled feta cheese, for topping
- Fresh herbs (basil, chives, parsley, or cilantro), chopped, for garnish
Instructions
Roast the Vegetables and Chickpeas
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the carrots, green beans, red onion wedges, and dried chickpeas with olive oil, sumac, paprika, garlic powder, salt, and pepper. Make sure every piece is coated — you should be able to smell the sumac immediately, bright and almost citrusy.
- Spread everything in a single layer on the baking sheet, giving the chickpeas their own space so they can crisp up. Roast for 25-30 minutes, stirring once halfway through, until the carrots are tender and caramelized at the edges, the green beans are blistered and slightly charred, and the chickpeas are golden and crunchy when you tap one with a spoon.
Prepare the Couscous
- While the vegetables roast, prepare the couscous according to package directions. Once it’s absorbed all the liquid, fluff it with a fork — the grains should be light and separate, not clumped together. Season with a pinch of salt and a drizzle of olive oil.
Assemble the Bowls
- Divide the fluffy couscous among serving bowls. Spoon the roasted vegetables and crispy chickpeas over the top while they’re still warm — you want the heat to just barely start softening the feta.
- Crumble feta generously over each bowl and scatter with fresh chopped herbs. Serve immediately while the chickpeas are still crunchy and the vegetables are fragrant.