Couscous with Roasted Chickpeas

Couscous with Roasted Chickpeas is a delcious, simple and healthy way to boost your protein, antioxidants, and overall nutrition.

This recipe can be as versatile as you want it to be–add roasted carrots and bell peppers, for more flavor and color, or add chopped nuts for omegas, crunch, and texture.

Couscous is named after the cooking pot it was made in, and is fluffy and light, not gritty or grainy. It’s a great alternative to brown rice and quinoa.

Ingredients:

2 c couscous, prepared

2 zucchini, chopped

4 green onions, chopped

1 c cherry tomatoes, halved

1 can chickpeas, drained and rinsed

2T paprika

4T olive oil

2 garlic cloves, minced

1 lemon, halved

3 sprigs thyme

Directions:

Roast zucchini and grape tomatoes on baking sheet at 400 degrees for 20 minutes, until soft and slightly browed.

Place chickpeas in bowl, add 2 T olive oil and 2T paprika. Mix well.

Add chickpea mixture to baking pan and roast at 400 degrees for 10 minutes, then stir them. Bake an additional 5 minutes.

While roasting, prepare couscous; once cooked and soft, add juice of 1/2 lemon, 2T olive oil, minced garlic, and simmer.

Remove from heat, add green onion and thyme. Set aside.

Add zucchini, tomatoes, and chickpeas to couscous.

Add the remaining juice from 1/2 lemon.

Mix in, serve and enjoy.

ProTip: Serve over a bed of spinach and top with sliced almonds.

Live Life Optimally,

Kristie

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