Print
Balsamic Roasted Veggie and Chickpea Couscous Salad
Summer isn't complete without making some colorful salads to compliment your favorite meals. This delicious salad is packed with flavors!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Ingredients
-
1 1/2
cups
uncooked organic whole wheat cous cous
use quinoa if GF
- 1 1/2 cups water
-
3
cups
canned chickpeas
- 1 large or 2 small zucchini chopped
- 1 small onion chopped
- 3 cloves garlic minced
- 1 bunch freah basil leaves roughly chopped
-
2
tablespoons
extra virgin olive oil
-
6
tablespoons
balsamic vinegar
- salt and pepper to taste
- 2 medium tomatoes chopped
Instructions
-
Heat oven to 400 degrees F (200 C). Toss chickpeas, zucchini, onions, and garlic, and half of the basil with 1 tablespoon olive oil and 3 tablespoons of balsamic. Salt and pepper to taste then bake for about 40 minutes to 1 hour, stirring every 15 minutes or so.
-
While that is in, bring water to a boil and add couscous. Cover and remove from heat and allow to sit for about 10 minutes.
-
Fluff with a fork and add roasted veggies and chickpeas, tomatoes, and remaining 1 tablespoon olive oil, balsamic, and basil. Toss and season to taste with salt and pepper.
-
Serve hot or cold.