Sheet Pan Roasted Veggie Couscous

This meatless, quick-to-make dish is courtesy of The Kitchen on the Food Network. It is one of those recipes that can be changed based on what’s in the fridge—it my case, I had cauliflower but no red pepper. Chickpeas add protein, couscous (crushed durum wheat semolina formed into tiny pasta shapes) adds some bulk and roasted veggies are sources of additional nutritional value. The dish is tasty and a great way to use up excess veggies. Great as a meatless main dish, a vegan option or as a side dish with the veggies and pasta all in one simple dish. 

Sheet Pan Roasted Veggie Couscous  About 4 to 6 servings

1 cup small broccoli florets 

1 cup small cauliflower florets or 1 red bell pepper, cut into 1-inch chunks (about 1 cup) or whatever other veggie is on hand

2 medium carrots, cut into 1/4-inch rounds 

1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salt free seasoning (such as Penzey’s Arizona Dreaming)

Pinch crushed red pepper flakes, optional

1 1/4 cups vegetable broth

1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed 

1 cup couscous 

Optional finishing: Drizzle of extra virgin olive oil for finishing (I used a lime-flavored specialty olive oil but garlic or lemon-flavored oil would be good, or plain EVOO works . . . or squeeze 1/2 of a lemon or lime over finished dish  

1. Preheat the oven to 400°. 
2. Toss the prepped veggies together with 2 tablespoons olive oil and seasonings. 
   
3. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes; add drained chickpeas during the last 5 minutes of roasting. 
   
   
   

   
4. Right before veggies are finished, heat chicken broth in the microwave, brining it to a boil. 
5. Sprinkle the couscous in an even layer on top of the vegetables & chickpeas, drizzle with the remaining tablespoon oil and sprinkle with additional salt and pepper. 
6. Pour boiling broth over the top of the couscous and vegetables and cover with aluminum foil. Let set until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. 
   
   
   

   
7. Drizzle with EVOO or lemon/lime juice before serving if desired.
   

Recipe without photos . . .

Sheet Pan Roasted Veggie Couscous  About 4 to 6 servings

1 cup small broccoli florets 

1 cup small cauliflower florets or 1 red bell pepper, cut into 1-inch chunks (about 1 cup) or whatever other veggie is on hand

2 medium carrots, cut into 1/4-inch rounds 

1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salt free seasoning (such as Penzey’s Arizona Dreaming)

Pinch crushed red pepper flakes, optional

1 1/4 cups vegetable broth

1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed 

1 cup couscous 

Pinch crushed red pepper flakes, for serving 

Optional finishing: Drizzle of extra virgin olive oil for finishing (I used a lime-flavored specialty olive oil but garlic or lemon-flavored oil would be good, or plain EVOO works . . . or squeeze 1/2 of a lemon or lime over finished dish  

1. Preheat the oven to 400°. 
2. Toss the prepped veggies together with 2 tablespoons olive oil and seasonings. 
3. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes; add drained chickpeas during the last 5 minutes of roasting. 
4. Right before veggies are finished, heat chicken broth in the microwave, brining it to a boil. 
5. Sprinkle the couscous in an even layer on top of the vegetables & chickpeas, drizzle with the remaining tablespoon oil and sprinkle with additional salt and pepper. 
6. Pour boiling broth over the top of the couscous and vegetables and cover with aluminum foil. Let set until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. 
7. Drizzle with EVOO or lemon/lime juice before serving if desired.