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Couscous Veggie Bowl

This bowl is delicious, and the mix of textures and flavors will tickle your tastebuds! It takes only a pan to roast all of the vegetables and a pot to cook the couscous, so it isn't too much cleanup either ;)

Serves 3-4


1 1/2 cups couscous, cooked according to packaging

1 1/2 cups brussel sprouts, halved

1 cup grape tomatoes, halved

1 sweet yellow onion

1 head of garlic, peeled

3 teaspoons toasted pine nuts

1 tablespoon olive oil

1 teaspoon tumeric

1/4 teaspoons of salt and pepper, to flavor


1/2 cup chickpeas

1/2 cup oat milk

1/2 a lemon's juice

1 1/2 tablespoons nutritional yeast

1 teaspoon Dijon mustard

1 teaspoon dried thyme

Preheat the oven to 350 degrees F. Peel and chop the onion into 8 wedges, then slice the wedges in half. Toss the brussel sprouts, tomatoes, onion, and garlic in the olive oil, tumeric, and salt and pepper. Spread the vegetables out on a pan lined with a silicone sheet. Bake for 30 minutes, or until the brussel sprouts are soft when tested with a fork.

While the veggies are cooking, prepare the dressing. Simply blend all of the ingredients together until the sauce is smooth.

Place the couscous at the bottom of the bowl, then layer the vegetables in. Drizzle the dressing on top, and top with pine nuts. Garnish with salt and pepper. Enjoy!


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