Description
A colorful and flavorful roasted vegetable couscous meal prep with your choice of garlic herb chicken or crispy chickpeas. Easy to make, perfect for lunches all week.
Ingredients
For the Roasted Vegetable Couscous:
4 Roma tomatoes, chopped
2 medium zucchini (about 20 oz), chopped
1 bell pepper, chopped
1 red onion, sliced
4 cloves garlic, peeled
2 tablespoons olive oil
Salt and pepper to taste
1 cup couscous
1½ cups vegetable broth
½ bunch fresh parsley, chopped (about 1 cup)
For Garlic Herb Chicken or Chickpeas:
2 boneless, skinless chicken breasts (or 2 cans chickpeas, 15 oz each, rinsed and drained)
2 tablespoons butter (for chicken only)
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
Ground black pepper to taste
1 tablespoon olive oil (for chickpeas only)
Optional Dressing:
½ cup ranch dressing (2 tablespoons per serving)
Instructions
1. Preheat oven to 400°F.
2. Spread the chopped tomatoes, zucchini, bell pepper, red onion, and whole garlic cloves on a baking sheet.
3. Drizzle with olive oil, toss to coat, and sprinkle with salt and pepper.
4. Roast for 45 minutes, stirring every 15 minutes.
5. Bring vegetable broth to a boil in a saucepan.
6. Stir in couscous, cover, and remove from heat.
7. Let sit for 5 minutes, then fluff with a fork.
8. Transfer to the fridge to cool.
9. Mix butter with dried herbs, garlic powder, onion powder, salt, and pepper.
10. Pound chicken to even thickness if needed, then pat dry.
11. Rub chicken with herb butter and bake in a dish at 400°F for 20 minutes or until cooked through (165°F internal temperature).
12. Let rest for 5 minutes, then slice.
13. Heat 1 tablespoon oil in a skillet over medium heat.
14. Add chickpeas and sauté for about 5 minutes until golden and slightly crispy.
15. Toss with the same herb seasoning (skip the butter).
16. Mince the roasted garlic cloves.
17. In a large bowl, mix couscous, roasted vegetables, minced garlic, and chopped parsley.
18. Divide evenly into four containers.
19. Top each with sliced chicken or ¼ of the seasoned chickpeas.
20. Serve with 2 tablespoons of ranch dressing, if desired.
Notes
Store in airtight containers in the fridge for up to 4 days.
Keep dressing separate until ready to eat.
Couscous can be swapped with quinoa or brown rice if preferred.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Meal Prep Recipes
- Method: Roasting, Boiling, Sautéing, Baking
- Cuisine: American-Mediterranean fusion