Roasty Couscous Hummus Bowl

Preparation info
  • Serves


    • Difficulty


Appears in
I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

  • About

You can call it a Mediterranean bowl if you like, but good luck spelling Mediterranean! A mélange of veggies, a bright green chive hummus, and fluffy couscous are sure to satisfy any night of the week. Save some of the chickpea liquid to make the hummus light and fluffy.


For the roasted veggies

  • 1 red bell pepper, sliced into ½-inch-thick (12 mm) pieces
  • 1 Japanese eggplant, sliced into ½-inch-thick (12 mm) half-moons
  • 8


  1. Make the roasted veggies: Preheat the oven to 400°F (205°C).
  2. Line a large rimmed baking sheet with parchment paper. Toss the red pepper, eggplant, mushrooms, and onion with the olive oil, salt, and pepper to taste and spread the veggies in a single lay