Whole wheat Cous Cous with Roasted Vegetables, Feta and Chickpeas

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  • 1/2 small sweet potato, peeled and cut into chunks
  • 1/2 yellow pepper, seeded and chopped
  • 1/2 red pepper, seeded and chopped
  • 1 small eggplant, peeled and chopped
  • 1 garlic clove, whole
  • 1/2 small white onion
  • 1 slice ginger, peeled and chopped
  • 1 cup rinsed and drained canned chickpeas
  • extra virgin olive oil, for roasting
  • 1 tsp dried mixed hebs (I used oregano, sage, rosemary)
  • salt and pepper to taste
  • 1/2 cup whole wheat organic cous cous
  • 1/4 cup sheep feta, crumbled


  1. Preheat the oven to 450° F.
  2. Spread the vegetables, garlic, onion and chickpeas on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and toss (with a spatula or your hand) to coat everything with oil. Spread into a single layer.
  3. Roast for 20 to 30 minutes, tossing a couple times until the vegetables are done to your liking.
  4. Meanwhile, put the cous cous into a medium bowl and pour 2/3 cups boiling water overtop; cover with a plate and let sit for 5 to 10 minutes.
  5. Fluff the steamed cous cous with a fork and scrape the roasted vegetables into the bowl, along with the feta.
  6. Plate and serve immediately, while still warm.


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