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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.


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


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

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  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



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