Preheat oven to 350 degrees and on a large baking tray arrange red pepper and zucchini. Drizzle over olive oil season lightly with salt and pepper. Roast for approximately 30 - 40 minutes or until the vegetables are soft and slightly scorched. Remove from oven and set aside.
Add the dry couscous to pot and pour over boiling stock. Immediately cover the couscous with plastic wrap. Make sure it's covered completely. You can then put a lid the top. Leave for 10 minutes. Using a fork, start to fluff the couscous. Start fluffing the top and working your way down through the couscous until it is completely fluffed up.
Now add the chickpeas and roasted vegetables. Give a good stir and top with fresh parsley.
Can be served warm or cold. Will keep in the fridge up to two days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Cook the couscous while the vegetables are in the oven roasting. This saves on cooking time.
Important - only add the arugula when you are ready to serve the salad. If will wilt if prepared in advance.
Nutrition Facts
Roasted Vegetable Couscous
Amount Per Serving (6 servings)
Calories 188Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 605mg26%
Potassium 255mg7%
Carbohydrates 33g11%
Fiber 4g17%
Sugar 3g3%
Protein 7g14%
Vitamin A 805IU16%
Vitamin C 32mg39%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.