Couscous roasted veggies goat cheese
Ingredients
- 2 cups pearl couscous
- 2½–3 cups chicken broth
- Bell peppers (orange recommended)
- Zucchini
- Grape tomatoes (optional)
- 1 can chickpeas, drained (or substitute chicken/other protein)
- Goat cheese
- Balsamic glaze
Utensils
- Baking sheet
- Saucepan (for couscous)
- Mixing bowl
- Knife and cutting board
Information
- Cost: $$
- Prep & cook time: ~40 minutes
- Yield: 4 servings (≈300 g each)
Preparation Method
- Preheat oven to 400°F (200°C). Roast bell peppers and zucchini for 10–15 minutes. (Optional: add grape tomatoes for variety.)
- Cook couscous in chicken broth according to package instructions.
- Drain chickpeas (or prepare chicken/other protein).
- Stir goat cheese into hot couscous until creamy. Mix in roasted vegetables and chickpeas.
- Drizzle with balsamic glaze before serving. Divide into containers for meal prep if desired.