Grilled Vegetables and Chickpeas with Couscous
Elevate your weeknight dinner game with this vibrant Grilled Vegetables and Chickpeas with Couscous recipe, a wholesome medley of smoky, caramelized zucchini, eggplant, bell peppers, and red onion paired with fluffy couscous and protein-packed chickpeas. Tossed in a zesty lemon-cumin dressing and seasoned with paprika and garlic, this dish bursts with bold Mediterranean flavors. The recipe is a breeze to prepare, with a combination of grilling and effortless stovetop techniques that bring out the best in every ingredient. Perfect as a hearty vegetarian main course or a stunning side dish, it’s ready in under 45 minutes and served warm or at room temperature, making it a versatile option for both casual meals and elegant gatherings.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 medium Red bell pepper
- 1 large Eggplant
- 1 large Red onion
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 15 ounces Canned chickpeas
- 1 cup Couscous
- 1.5 cups Vegetable broth
- 2 tablespoons Lemon juice
- 0.5 cup Fresh parsley
- 2 cloves Garlic
Instructions
Preheat your grill or grill pan to medium-high heat.
Wash and dry the zucchini, red bell peppers, eggplant, and red onion. Cut the zucchini and eggplant into 1/2-inch rounds, the red onion into thick wedges, and the bell peppers into large slices.
In a large bowl, combine the prepared vegetables with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Toss to coat evenly.
Grill the vegetables in batches on the preheated grill, turning occasionally, for 8-10 minutes or until tender and slightly charred. Set aside to cool slightly.
While the vegetables are grilling, heat the vegetable broth in a medium pot until it comes to a boil. Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
In a small bowl, whisk together the remaining 1 tablespoon olive oil, 2 tablespoons of lemon juice, and 1 teaspoon of ground cumin. Set aside.
Rinse and drain the canned chickpeas. Finely chop the parsley and mince the garlic cloves.
In a large mixing bowl, combine the grilled vegetables, couscous, chickpeas, parsley, and garlic. Drizzle the lemon and cumin dressing over the mixture and toss gently to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve warm or at room temperature. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 18.8 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1340 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
