Recipe by Kermit in Huntsville
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.
- 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 of fresh mint
- 1 bunch arugula (or Spinach)
- 1⁄4 cup pine nuts (toasted)
Directions See How It's Made
- Heat oven to 400°F.
- Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
- Place on parchment lined baking sheet.
- Bake for 20 minutes shaking pan as needed till crispy.
- Combine the couscous of your choice as directed on the package.
- Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
- Add arugula or spinach to the hot couscous.
- Mix the vinaigrette with the couscous mixture.
- Divide among bowls,.
- Sprinkle on the chick peas over top and also the pine nuts.