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Roasted Beet and Carrot Couscous with Chickpeas and Labneh

Roasted Beet and Carrot Couscous with Chickpeas and Labneh

This healthy vegetarian dinner is gorgeous to look at and satisfying to devour. Fluffy couscous is topped with roasted beets, carrots, smokey chickpeas and kale. A side of labneh, fresh dill and sliced almonds round out the dish. This recipe serves 2.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: plant-based, Vegetarian
Keyword: beets, carrots, chickpeas, couscous, dill, kale, labneh
Servings: 2
Calories: 922kcal

Equipment

  • baking sheet lined with parchment paper
  • 2 clean dish towels

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 4 tbsp extra virgin olive oil, divided
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt and pepper
  • 8 baby carrots (or 1.5 cups of cut carrots)
  • 2 medium cooked beets, cut into bite-sized chunks
  • 2/3 cup couscous
  • 1 cup water
  • 2 tbsp lemon juice, plus extra for finishing
  • 1 cup chopped lacinato kale (see notes for curly kale)
  • 1/2 cup labneh
  • 1 tbsp fresh dill, chopped
  • 2 tbsp sliced almonds

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper. Rinse and drain a can of chickpeas, set aside. Divide the uncooked couscous between two serving bowls and set aside.
  • In a small mixing bowl, combine 2 tbsp of olive oil and 1 tbsp of lemon juice with the cumin, smoked paprika and garlic powder. Use a fork to whisk and mix well. Season with salt and pepper. Add the chickpeas and stir to thoroughly coat. Set aside.
  • Place the carrots on the baking sheet, drizzle with 1 tbsp olive oil, toss to coat and season with salt and pepper. Bake for 10 minutes.
  • While the carrots are roasting, heat 1 cup of water in a microwave-safe measuring cup with a pour spout until boiling (90 seconds). Carefully remove measuring cup from microwave and immediately add 1 tbsp olive oil and 1 tbsp lemon juice, whisking quickly with a fork to incorporate. Immediately pour half of the water over each serving of uncooked couscous, just until everything is wet and almost floating. You may not need all the water. Cover each bowl with a dish towel and set aside to soak.
  • Remove the carrots from the oven. Using a slotted spoon, add the marinated chickpeas to the baking sheet, leaving the residual olive and spices behind. Return the baking sheet to the oven for 6 more minutes.
  • Add the chopped kale to the mixing bowl with the olive oil and spice leftovers. Toss to coat. Once chickpeas have baked for 6 minutes, remove the baking sheet from the oven and add the kale on top of the chickpeas and carrots. Return to over and bake for 3 more minutes (if you are using curly kale, it will only take 2 minutes to wilt). **NOTE - if you are using curly kale, you really don't need to bake it. Just add the marinated kale to the final bowl with the cooked ingredients.
  • While the kale is wilting, remove the dish towels from the serving bowls and fluff the couscous with a fork.
  • Remove the baking tray from the oven. Carefully lift the parchment paper and use it to transfer the carrots/chickpeas/kale to the serving bowls. Divide the beets, dill and sliced almonds between each bowl and use a spoon and fork to toss gently.
  • Add 1/4 cup of labneh to the side of each bowl. Finish each bowl with a generous squeeze of lemon juice and serve. Don't forget to take a picture of the gorgeous dish you just made to share on Insta!
    Roasted Beet and Carrot Couscous with Chickpeas and Labneh

Nutrition

Serving: 1cup | Calories: 922kcal | Carbohydrates: 117g | Protein: 31g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 939mg | Potassium: 1850mg | Fiber: 25g | Sugar: 24g | Vitamin A: 34828IU | Vitamin C: 36mg | Calcium: 312mg | Iron: 7mg
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