roasted veggies with couscous and garbanzo beans

This is such a good weeknight meal.  The prep is quick, the flavor is great, and it's healthy.  Jeff likes to call this dish "middle eastern ratatouille" and that's really as accurate as any description I can think of.

I always think of meals that our whole family will like when I cook.  I don't generally remember to mention this when I blog, but about 95% of the recipes I make are approved by all of us.  That's no small task.  A vegetarian, a guy, a 3 year old who barely eats, and a 1 year old.  I try my best to make sure that dinner especially can be enjoyed by all of us, and still be healthy.

I love recipes like this where the recipe breaks down into several parts, all of which can be made simultaneously so you can enjoy it quicker.

Chop up all the veggies and roast them with some drizzled olive oil, salt and pepper over top.

All that's left now is to make the couscous and heat up a can of garbanzo beans.  Honestly, that's all there is to it.  Easy.

Once all three sections are ready, spoon the couscous into a bowl and top with the veggies and garbanzo beans.  Enjoy!


Roasted Veggies with Couscous and Garbanzo Beans
serves 3-4

ingredients:

• 3/4 cup dry, uncooked couscous
• a 15 oz. can garbanzo beans, drained and rinsed
• 1 zucchini, sliced thin
• 1 medium tomato, chopped, 
• 1 yellow bell pepper, chopped
• 1 small yellow onion, chopped
• 3 cloves garlic, chopped
• 1 tbsp olive oil, divided
• sea salt (to taste)
• black pepper (to taste)
• 1 tsp oregano
• 1/2 tsp cayenne 
• 1/4 tsp garlic powder

directions:
1.  Preheat oven to 400 degrees F.  Chop the veggies and spread them evenly on a foil lined lipped baking sheet.  Drizzle lightly with 2 teaspoons olive oil, sea salt, and pepper.  Bake for 25-30 minutes, until veggies are fork tender.
2.  Once the veggies are roasting, start the couscous.  Boil 1 1/2 cups of water in a medium sized pot.  Take off heat and pour in the couscous.  Place a lid over the pot and let sit for 10 minutes, until the couscous has absorbed all the liquid.  Fluff with a fork and mix in a teaspoon of olive oil, the oregano, cayenne, and garlic.  Add salt and pepper to taste.
3.  Drain and rinse a can of garbanzo beans and heat in the microwave for 2 minutes, or until warmed evenly.
4.  Plate the couscous, lay the veggies and garbanzo beans over top.  Enjoy.

This is a very simple dish.  It doesn't require many ingredients, and if you prefer to change up the spices or veggies, that's just fine.   I love having the option to make easy variations on a good dish!