Roasty Couscous Hummus Bowl

Name: Roasty Couscous Hummus Bowl
Yield: Serves 4
Ingredients: Freshly ground black pepper; ½ teaspoon salt; 1½ cups (240 g) cooked chickpeas; ½ cup (13 g) chopped fresh chives, plus more for garnish; ¼ cup (60 ml) olive oil; 1 medium red onion, quartered and thickly sliced; 3 tablespoons fresh lemon juice; 4 cups (715 g) couscous, cooked according to package directions; 2 tablespoons olive oil; 1 clove garlic; 1 red bell pepper, sliced into ½-inch-thick (12 mm) pieces; 4 cups (80 g) loosely packed baby arugula; 8 ounces (225 g) cremini mushrooms, sliced in halves; 1 Japanese eggplant, sliced into ½-inch-thick (12 mm) half-moons; A few tablespoons chopped fresh flat-leaf parsley, for garnish; ¼ cup (60 ml) tahini

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Side dish
Starter
Vegan

Method

Make the roasted veggies: Preheat the oven to 400°F (205°C).
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