dinner · mediterranean
Sheet Pan Greek Chickpeas & Vegetables with Lemon Couscous
Ingredients Tap to check off
Instructions
1
Set a rack in the middle of the oven and preheat it to 425 F (220 C).
2
While the oven heats, drain the chickpeas in a fine-mesh strainer, rinse under cold water, pat dry with paper towels, and tip onto a large rimmed sheet pan.
3
Halve the zucchini lengthwise and slice into thick half-moons, then seed the red bell pepper and cut it into 1-inch pieces, adding both to the pan.
4
Peel the red onion and cut it through the root into 8 wedges, adding them to the pan.
5
Drizzle the pan with oil, sprinkle with oregano, salt, and pepper, and toss with your hands until everything glistens.
6
Spread everything into a single layer with space between the pieces.
7
Once the oven reaches 425 F, roast the pan for 15 minutes until the zucchini edges turn golden and the onion softens.
8
While the pan roasts, mince the garlic, then finely zest the lemon straight into a small pot and halve the lemon.
9
Squeeze one lemon half into a small bowl, whisk in half the garlic and the remaining oil, and cut the other half into wedges.
10
Dice the cucumber, halve the olives, and chop the parsley leaves and tender stems.
11
Pull out the pan, flip everything with a spatula, and scatter the cherry tomatoes and remaining garlic over the top.
12
Roast 8 more minutes until the tomatoes blister and slump and the chickpeas turn crisp and deeply golden.
13
Meanwhile, add the water and salt to the zested pot, cover, and bring to a boil over high heat.
14
Stir in the couscous, cover, pull the pot off the heat, and steam 5 minutes until the water is fully absorbed.
15
Fluff the couscous with a fork and fold in half the parsley until evenly flecked green.
16
Divide the couscous between bowls, pile on the roasted vegetables, cucumber, olives, feta, and remaining parsley, then spoon the dressing over and serve with lemon wedges.
-
Mediterranean Sweet Potatoes with Spiced Chickpeas & Garlic Yogurt 45mVegetarianMediterranean
-
Roasted Chickpea & Tomato Salad with Arugula, Feta & Warm Pita 35mVegetarianMediterranean
-
Mediterranean Spiced Chickpeas with Quinoa & Lemon Tahini 25mVegetarianMediterranean
-
Charred Halloumi with Blistered Tomato Orzo & Basil 26mVegetarianMediterranean
-
Air Fryer Crispy Eggplant with Herbed Quinoa & Lemon Tahini 30mVegetarianMediterranean
-
Sheet Pan Greek Shrimp with Blistered Tomatoes, Feta & Lemon Couscous 33mSeafoodMediterranean
📱 Cook Hands-Free on iOS & Android
Never touch your screen with messy hands
Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.