Home Vegan RecipesLunch Vegan Eats: Garlic Chickpea & Roasted Vegetable Cous Cous

Vegan Eats: Garlic Chickpea & Roasted Vegetable Cous Cous

by Courtney
Vegan Eats: Garlic Chickpea & Roasted Vegetable Cous Cous

Hello and welcome to the very first recipe on my blog!

I made it up as I went, and it turned out pretty good.

That’s how most of my ‘recipes’ work. They’re usually inspired by an existing recipe, which I then alter by changing ingredients or amounts. I’m a bit of a wildcard in the kitchen, and I like to experiment (ask Scott about my ‘Shepard’s Pie Lasagne’ which is exactly what it sounds like and it is delicious).

All of it is plant-based, and it is yummy, pretty healthy (most of the time at least), and is good for you, the planet and the animals. Plus, my recipes are easy and usually don’t take too long, so what’s not to love?

Please note that I am not a chef, and the below recipe is not in chef speak so I hope you don’t stuff it up because I explained it terribly.

Have fun!

Garlic Chickpea & Roasted Vegetable Cous Cous

Serves two people with leftovers.


  • 3-4 medium potatoes
  • 1 medium zucchini
  • 3-4 Dutch carrots
  • Half a large red capsicum
  • 1 teaspoon Italian herbs
  • 1 teaspoon sesame seeds
  • Pinch of salt and pepper
  • Olive oil
  • 400g can of chickpeas, drained & rinsed
  • 1 tablespoon minced garlic (you don’t have to use this much – I’m a garlic fiend)
  • 6 stalks of asparagus
  • 4 stalks of broccolini
  • 2-3 stalks of spring onion
  • 1 cup mixed mushrooms (I used half button/half shiitake mushrooms)
  • Olive Oil
    • ¾ cup dry cous cous (I use San Remo)
    • 1 teaspoon all-purpose seasoning
    • 1 ½ cup of boiling water
    • 1 large red chilli (to garnish)



      • Turn oven on to around 190-200 degrees Celsius on fan bake.
      • Peel potatoes and chop into smallish pieces.
      • Put potatoes in a pot with some water to boil for around 5-8 minutes (you don’t want to fully cook them, just soften before baking).
      • Cut zucchini and red capsicum into bite size-ish pieces (around 2cm long) and put in large bowl with the Dutch carrots (don’t chop these yet).
      • Add the herbs and spices and a dash of olive oil and combine well.
      • Add all vegetables to a baking tray and put in the oven for around 45 minutes or until cooked.
      • When cooked, chop the Dutch carrots into 3cm long pieces.
      • Drain and rinse chickpeas.
      • Chop spring onion into 1cm pieces.
      • Chop asparagus and broccolini into 2-3cm long pieces
      • Roughly chop mushrooms.
      • Add garlic and spring onion to a large pan with a dash of olive oil.
      • Pan fry on medium heat for 3 minutes(ish).
      • Add chickpeas and pan fry for 2 minutes (throw in a good pinch of Himalayan pink rock salt too).
      • Add mushrooms, asparagus and broccolini and pan fry for another six or so minutes. Add some cracked black pepper.
      • Add dry cous cous and all-purpose seasoning to a container with a sealable lid and combine with a fork.
      • Add the boiling water to cous cous mix and put the lid on.
      • Leave for around 5 minutes until cous cous has absorbed the water.
      • Stir with a fork to fluff it up.
      • Using a large bowl, add cous cous, chickpea mix and roasted vegetables and combine.
      • Serve with fresh red chilli on top and a little bit more salt & pepper (because I told you so).
      • Enjoy a delicious, plant-based, reasonably nutritional, cruelty-free and affordable dish that was pretty easy to make! Congratulations to you, you can now cook at least as well as me!



      • This is also a delicious meal to have as leftovers (that why I always make so much). Try it cold, it’s pretty good.
      • The Food Company Chopped Garlic is actually like crack to me. You can get it at most supermarkets I think.
      • I’d recommend using a wok or large pan to cook the chickpeas, etc.
      • I haven’t tried it yet because I thought of it towards the end but next time I’m going to try using sesame oil instead of olive oil for the chickpea mix.
      • The size of your vegetables is up to you. This is a rough guide; cut them per your roasted vegetable preference!
      • This also applies to the choice of vegetables. Feel free to mix it up (e.g swap potato for sweet potato, or red capsicum for tomato).
      • The meal is deliciously versatile – you can take it as a side to a potluck dinner with friends, or you can enjoy it as an entire meal.
      • If you feel like you need something extra, just add it (Scott ate it with salmon but I don’t eat anything with a face so do this at your own risk).

Remember – eating just one vegan meal a day can make a really big difference. It is an easy and tasty way to help the planet, the animals, and yourself!



0 comment

You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.