Couscous & Roasted Spiced Chickpeas & Pine Nuts |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a great flavourful vegetarian dish or serve along side meat or seafood. You can use regular couscous but the large grain Israeli couscous is the best I think. If you use the Israeli couscous increase the water to 3 cups and cook till done, drain if necessary, I slightly saute the spinach for mine. Ingredients:
1 (19 ounce) can chickpeas |
3 tablespoons olive oil (divided) |
1 teaspoon brown sugar |
1/2 teaspoon cumin |
1/2 teaspoon salt |
1/4 teaspoon cinnamon |
1/4-1/2 teaspoon red pepper flakes |
1 cup couscous |
1 cup water (boiling) |
1 lemon (zested) |
3 tablespoons fresh lemon juice |
1 teaspoon honey |
3 tablespoons fresh mint |
1 bunch arugula (or spinach) |
1/4 cup pine nuts (toasted) |
Directions:
1. Heat oven to 400°F.
2. Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
3. Place on parchment lined baking sheet.
4. Bake for 20 minutes shaking pan as needed till crispy.
5. Combine the couscous of your choice as directed on the package.
6. Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
7. Add arugula or spinach to the hot couscous.
8. Mix the vinaigrette with the couscous mixture.
9. Divide among bowls,.
10. Sprinkle on the chick peas over top and also the pine nuts.
11. Enjoy!
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