Lemon Herb Couscous Bowl

Ingredients

• 1 ½ cups Couscous
• 1 medium Zucchini
• 1 cup Cherry Tomatoes
• 1 can (15 oz) Chickpeas
• 3 tbsp Lemon Juice
• 2 tbsp Fresh Mint
• ¼ cup Fresh Parsley
• 2 tbsp Olive Oil

Instructions

1. Pour 1½ cups boiling water over couscous, cover, and let steam 5 minutes; fluff.
2. Dice zucchini and halve tomatoes; toss with olive oil and roast at 425°F for 15 minutes.
3. Drain chickpeas and add to the roasting pan for the last 5 minutes.
4. Toss fluffed couscous with roasted vegetables and chickpeas.
5. Dress with lemon juice, chopped mint, and parsley.