Ingredients
Instructions
Prep ahead
- dice zucchini, carrot, pumpkin; toss with olive oil, cumin, salt.
- rinse chickpeas; heat oven to 400 °f.
- whisk harissa paste with maple syrup; boil 1 ¾ c veggie broth.
Cooking steps
Roast oiled vegetables on sheet 25 min, stirring once.
Warm chickpeas with harissa-maple mix in small pan 5 min.
Pour hot broth over couscous in bowl; cover 5 min, then fluff.
Plate fluffy couscous; top with roasted veggies and saucy chickpeas. sprinkle parsley before serving.
(active time ≈ 15 min | total ≈ 30 min)