You haven’t tasted chickpeas until you’ve tried them roasted. Trust us, the delicious crunch is absolutely worth the time they spend in a hot oven. In this recipe, they’re tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, they’ll taste even better the next day.
COOKING TIME: 30 minutes // SERVES: Two
Ingredients
10 ounce of Brussel Sprouts1 can of chickpeas 2 medium shallots
¾ cup Israeli Couscous
Vegetable Stock Concentrate
1 tsp Paprika
2 teaspoon Olive Oil
1 Lemon
2 cloves of Garlic
½ cup Feta Cheese 1 tbsp butter Salt and Pepper to taste
Directions
- Wash and dry all produce. Preheat the oven to 425 degrees.
- Trim Brussel Sprouts and halve lengthwise.
- Drain and rinse chickpeas from the can
- Toss Brussel Sprouts and a drizzle of olive oil, salt, pepper, and 1/2 thyme on one side of a baking sheet. Arrange so that all are facing cut-side down.
- Toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt ad pepper on the other side of sheet.
- Roast Brussel sprouts and chickpeas in over until crisp, about 20 minutes, toss halfway through.
- Halve lemon. Cut on half into wedges.
- Halve, peel and mince shallot. Mince garlic.
- Heat 1 tbsp butter, garlic, and shallot in a medium pot over medium high heat.
- Add couscous and stir to coat. Season with salt and pepper.
- Cook, tossing, until couscous is toasted, 2-3 minutes. Stir in veggie stock concentrate and 11/2 cups water. Bring to a boil, then reduce to a simmer.
- Cook couscous until al dente, 10-12 minutes.
- Add Brussel sprouts, half the feta, and a squeeze of lemon to pot with couscous and toss to continue. Season with salt and pepper.
- Divide couscous mixture between plates, then top with chickpeas. Sprinkle with remaining feta and serve with lemon wedges.
