Moroccan Roasted Vegetable Couscous Bowls

Ingredients

• 2 cups diced butternut squash
• 1 cup diced red onion
• 1 cup diced zucchini
• 1 15oz can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 cup chicken or vegetable broth
• 1/4 cup chopped parsley

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the diced butternut squash, red onion, and zucchini with the olive oil, cumin, paprika, garlic powder, salt, and pepper.