Roasted Carrot and Feta Couscous Bowls

Roasted carrots and chickpeas turn a bowl of couscous into a colorful meal. Crumbled feta, lemon and parsley brighten the sweet carrots without a separate dressing.

Ingredients

• 600 g carrots
• 250 g couscous
• 300 ml hot vegetable broth
• 150 g feta, crumbled
• 1 can chickpeas, 400 g, drained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 lemon, juice only
• 2 tbsp chopped parsley
• ¼ tsp black pepper

Method

1. Heat oven to 210°C / 410°F. Peel carrots and cut into short batons about 1 cm thick. Drain and rinse chickpeas thoroughly, then pat dry.
2. Toss carrots and chickpeas with olive oil, cumin and pepper on a large roasting tray. Spread in one layer and roast for 25–30 minutes, turning halfway, until carrots are tender with browned edges.
3. Place couscous in a heatproof bowl. Pour over 300 ml just-boiled vegetable broth, cover tightly and leave for five minutes, or follow the liquid ratio on your packet if it differs.
4. Fluff couscous with a fork. Stir in lemon juice and half the parsley, loosening all clumps gently.
5. Fold half the roasted vegetables and chickpeas through the couscous. Divide among four bowls and arrange the rest on top.
6. Scatter feta and the remaining parsley over the bowls and serve warm. Taste before adding optional salt, as feta and broth already provide seasoning.
7. Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat thoroughly, adding a splash of water if the couscous is dry.

Cut even carrot batons

Similar-sized pieces soften together. Thin ends brown first, so check them when turning the tray.

Dry the chickpeas

Removing surface water helps them roast rather than steam. A large tray leaves space for the carrots too.

Fluff before combining

Separate couscous grains with a fork before adding the vegetables so the bowl stays light.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Scatter feta and the remaining parsley over the bowls and serve warm. Taste before adding optional salt, as feta and broth already provide seasoning.

How should I store leftovers?

Cool leftovers promptly and refrigerate within two hours for up to three days. Reheat thoroughly, adding a splash of water if the couscous is dry.