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Mediterranean couscous bowls
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Mediterranean Couscous Bowls with Chimichurri

These roasted zucchini and chickpea couscous bowls are packed with Mediterranean-inspired flavors and topped with a fresh, herby chimichurri sauce for an easy and satisfying meal.
Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 570kcal

Ingredients

For the roasted zucchini and chickpeas

  • 1 15-oz can chickpeas drained and rinsed
  • 2 medium zucchinis sliced and quartered
  • 1 tbsp olive oil
  • 1/2 tbsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the couscous

  • 1 1/2 cups vegetable broth
  • 1 cup couscous
  • 1/2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt and pepper to taste

For the bowl

  • 1 tbsp olive oil
  • 1/2 cup corn
  • 1/2 cup roasted red peppers chopped
  • 1/3 cup walnuts chopped (optional)
  • Chimichurri Sauce homemade or store-bought

Instructions

  • Preheat the oven to 425° F.
  • Roast the zucchini and chickpeas: Add the zucchini and chickpeas to a baking sheet. Drizzle with olive oil and sprinkle with cumin, garlic powder, paprika, oregano, salt, and black pepper. Toss well to coat evenly. Roast for 20-25 minutes, stirring halfway through, until the zucchini is tender and the chickpeas are lightly crisped.
  • Cook the couscous: In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, reduce heat to low, cover, and simmer until the liquid is absorbed and the couscous is cooked. Remove from heat and stir in the olive oil, garlic powder, oregano, salt, and black pepper. Fluff with a fork and set aside.
  • Prepare the chimichurri: If making homemade chimichurri sauce, add all chimichurri ingredients to a bowl, jar, or food processor and mix until combined but still slightly textured. Set aside until ready to serve.
  • Sauté the veggies: Heat olive oil in a skillet over medium heat. Add the corn and roasted red peppers and cook for 2-3 minutes. Add the cooked couscous and cook for another 1-2 minutes, stirring occasionally.
  • Assemble the bowls: Divide the couscous mixture between bowls. Top with the roasted zucchini and chickpeas. Drizzle generously with chimichurri sauce and sprinkle with chopped walnuts, if desired.

Nutrition

Calories: 570kcal | Carbohydrates: 60g | Protein: 15g | Fat: 32g | Fiber: 9g