Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Indian-Spiced Roasted Vegetables
with leftover couscous

Active: 20 min Total: 40 min

We said this week was all about the spices, so you'll be using them again in this delicious medley of roasted vegetables. Garam masala is a great Indian spice blend. If you can't find it, combine equal parts cinnamon and cumin for a simple version.

Dependency

Ingredients

Servings:
4
Metric
Basic Couscous:
  • Water / Chicken stock - 2 cups
  • Butter - 1.5 Tbsp
  • Couscous, dry - 1.5 cups
Indian-Spiced Roasted Vegetables:
  • Cauliflower - 1 head, chopped
  • Sweet potatoes - 1 lb, cubed
  • Garam masala - 1/2 Tbsp ((Indian spice blend))
  • Coriander - 1/2 Tbsp
  • Brown sugar - 1 Tbsp
  • Cooking oil - 3 Tbsp
  • Garbanzo beans (14 oz / 397 g can) - 1 can
  • Frozen peas - 1 1/2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Cauliflower - Chop into small bite-sized pieces (stalks and florets)
  2. Sweet potatoes - Peel and chop into 1/2" (1.25 cm) cubes

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Preheat oven to 500F (260C) degrees
  2. Divide and spread vegetables out onto two sheet pans. Cover tightly with foil and roast for 10 minutes
  3. Mix spices, brown sugar, and cooking oil in a small bowl. Open, rinse, and drain garbanzo beans
  4. After vegetables have roasted for 10 minutes, take off foil and add garbanzo beans and peas. Toss everything with spice mixture. Sprinkle generously with salt and pepper, and roast in the oven uncovered for an additional 10 to 15 minutes, shaking midway through
  5. If you made last night's meal, reheat leftover couscous and chop cilantro and toss with all your roasted goodness. Season to taste with salt and pepper. If not, bring butter & broth to a boil in a >3 quart (2.84 liters) saucepan. Add couscous, cover, and remove from heat. Fluff with fork after 5 minutes

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (96)
Gluten-free (4)
Paleo (3)
Vegetarian (5)

51 reviews

Didn't make the cauliflower rice. Not sure this would have been satisfying on its own, but ate it with the leftover chicken from yesterday, which was perfect.

By: Sundi
Posted: Jun 05, 2016
Diet: Paleo
0 Helpful

I doubled the spices and it still wasn't enough. Just way too bland.

By: Roseanna
Posted: Feb 26, 2016
Diet: Original
0 Helpful

This needed 'something' to make it work for us. We added tariyaki sauce that I made earlier in the week and some greens to round it out, but won't be following this recipe again.

By: Ebony
Posted: Mar 28, 2015
Diet: Original
0 Helpful

This was very good. A couple of changes I made due to the lack of variety in my grocery store: I used the garlic and olive oil couscous because they don't sell plain. Verdict: Delish. I would use the flavored again. No coriander and no garam marsala, so I mixed cinnamon and cumin together as suggested. I tasted the sauce after I mixed it together and decided there wasn't enough kick to it, so I added a spoonful of red curry paste. Verdict: Delish. If I make this again, I will roast the veggies like I normally do instead of following these instructions because my oven is wayyyyy too hot at 500 and my sweet potatoes burnt and mushed up. But even after all of this, it was definitely filling and I have plenty for lunches this week! Garam marsala is on my list to buy when I go to the big city!

By: Ashley
Posted: Feb 08, 2015
Diet: Original
0 Helpful

I found the the meal to be light on the spices and in need of more flavor. The concept is good though. Will make it again, just with a different spice level.

By: Anja
Posted: Dec 14, 2014
Diet: Original
0 Helpful

Ended up quadrupling the sauce to make enough for all the veggies. Couldn't find rice-based couscous, so I used quinoa instead.

By: Katherine
Posted: Oct 03, 2014
Diet: Gluten-free
0 Helpful