Wholewheat couscous with chickpeas and roasted veg

This is a really lovely meal and I got the idea for it during my vegetarian week when I asked my followers on Twitter what they suggest I should have from the available ingredients. Lovely Camilla quickly responded with her ideas:


I slightly tailored the suggested meal by adding chickpeas and parsley to couscous and I left dried herbs out.

Wholewheat couscous with chickpeas and roasted veg

Prep Time19 mins
Cook Time30 mins
Total Time40 mins
Servings: 2


  • 1 cup of wholewheat couscous
  • 1 red onion (halved)
  • 1 courgette (sliced lengthways, 1/2 thick)
  • 1 bell pepper (sliced into quarters)
  • 1 carrot (halved and sliced lengthways, then into quarters)
  • 2 cloves chopped garlic
  • handful of parsley (chopped)
  • chickpeas - 1/2 of a carton
  • extra virgin olive oil
  • 1/2 freshly squeezed lemon (or more if desired)


  • Prepare couscous according to the pack instructions and set aside to cool.
  • Fill a big roasting tin with the sliced vegetables and roast for about 30 minutes on 200C.
  • Add chopped garlic, parsley, olive oil and lemon juice to the couscous and mix all together.
  • Next, add chickpeas and gently mix it all together.
  • Put couscous on plates and add roasted vegetables on top.


You can roast different types of vegetables, such as aubergine, tomatoes, turnip or radish - whatever you have in the fridge that needs to be used and you think it would go well with couscous.
This meal is great for dinner or it can be eaten cold for lunch at work. If it feels a bit dry, just add extra olive oil and lemon juice.