Sheet Pan Roasted Veggies & Couscous With Mint Dressing

Sheet Pan Roasted Veggies & Couscous With Mint Dressing

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This sheet pan side dish is one of those recipes that make me wish I would have found sooner in life. Veggies roasted golden, creamy chickpeas, and fluffy couscous; and don’t even get me started on the mint dressing! This dressing is not only easy since everything gets thrown in a mason jar, but the flavor is unique and sooo tasty! The mint really makes this dish special. Additionally, it all gets cooked on one single sheet pan! Make this recipe a meal, or serve with your favorite protein. And don’t bother cutting the recipe in half because the leftovers are just as good, and you don’t even need to re-heat!

Let’s eat!🤍

Sheet Pan Roasted Veggies with Couscous and Mint Dressing

Roasted veggies, chickpeas, couscous, and mint dressing is impressive, and a perfect side for any meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Servings 5 people
Calories 315 kcal

Ingredients
  

Mint Dressing

  • 2 tbsp olive oil
  • 2 tbsp lemon juice, about 1/2 lemon
  • 2 1/2 tbsp honey
  • 1/2 tbsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1 garlic clove, smashed
  • 2 tbsp fresh mint, chopped fine
  • salt and pepper

Sheet Pan

  • 2 tbsp olive oil
  • 1 cup broccoli florets
  • 1/2 cup brussels sprouts
  • 2 medium size carrots, peeled, sliced 1/4 inch thick
  • 1 red bell pepper, cut in 1 inch chunks
  • 1/2 cup red onion, sliced 1/4 inch thick
  • 1 15.5 oz can chickpeas (garbanzo beans) rinsed and drained
  • 1 cup Moroccan couscous
  • 1 1/4 cup low sodium chicken stock
  • salt and pepper
  • crushed red pepper flakes optional

Instructions
 

Mint Dressing

  • Add all dressing ingredients with a pinch of salt and pepper to a small mason jar. With lid on, shake until well combined. Set aside until ready to use.

Sheet Pan

  • Heat oven to 425°F. On a large sheet pan ("13 by 18") toss all the veggies with olive oil and a sprinkle of salt and pepper. Roast in pre-heated oven for 10-12 minutes until veggies are tender and dark in spots.
  • While veggies cook, in a small sauce pot heat chicken stock to a boil, and reduce heat to simmer until ready to use.
  • When veggies are cooked, remove from the oven and scatter the top of the veggies evenly with chickpeas, then the couscous. Sprinkle with crushed red pepper for a little heat.
  • Pour the hot chicken stock evenly over the top of the couscous. You'll feel like it's not enough but it is. Cover tightly with foil and let set on top of the stove for 5-7 minutes.
  • Remove the foil and drizzle all the mint dressing over the top. Make sure to toss out the smashed garlic glove. Fluff couscous with a fork. Taste to adjust salt and pepper. This side can be eaten warm or cold.

Notes

Make it a meal- Toss in cooked chicken. A rotisserie chicken is perfect for this and makes the recipe even faster.
Add in feta and pine nuts for an extra special treat.
Leftovers- This side dish makes great leftovers. Re-heat in microwave or enjoy chilled. Either way, it’s delicious. 
 
Nutritional information is based on my brands and ingredients, and may vary depending on portion size. Calories are for 3/4 cup of recipe.
Keyword Couscous, Mint, roasted veggies, Sheet pan meals, Vinaigrette

Below you’ll find some of the products I used in this recipe. The link takes you directly to the products without having to spend time searching!




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