Roasted vegetable couscous platter

Serves 4

Ingredients

• 3 cups cooked whole-wheat couscous
• 5 cups mixed vegetables
• 1 can chickpeas, rinsed
• 1 lemon
• 2 tbsp extra-virgin olive oil
• 1 lemon, zest and juice
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Fine salt and black pepper, to taste
• Optional brand pick: Goya Low Sodium Chick Peas (or any no-salt-added chickpeas)

5 steps

Method

1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
3. Stir the seasonings into the oil, then coat everything evenly.
4. Roast for about 25 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.