Roasted Vegetable Couscous Salad
A vibrant mix of roasted eggplant, zucchini, and chickpeas tossed with fluffy couscous and fresh mint.
⏱ 15 min prep · 20 min cookServes 4480 cal · 14g proteinvegetarianvegan
Ingredients
- 2 cup couscous
- 1 count eggplant
- 2 count zucchini
- 1 can chickpeas (canned)
- 4 tbsp olive oil
- 1 bunch mint
- 1 count lemon
Instructions
- 1
Preheat oven to 400F and chop eggplant and zucchini into bite-sized pieces.
- 2
Toss vegetables and chickpeas with olive oil and roast for 20 minutes.
- 3
Prepare couscous according to package instructions.
- 4
Fold roasted vegetables into the couscous with chopped fresh mint and lemon juice.
Like this one? SimplyPlate plans your whole week —
around your allergies, goals, and taste.