Kermit in Huntsville's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Heat oven to 400°F.
- 2Combine first seven ingredients (1 tablespoon oil) and mix thoroughly.
- 3Place on parchment lined baking sheet.
- 4Bake for 20 minutes shaking pan as needed till crispy.
- 5Combine the couscous of your choice as directed on the package.
- 6Combine remaining 2 tablespoons of oil, lemon zest, lemon juice, honey, mint, and shake well.
- 7Add arugula or spinach to the hot couscous.
- 8Mix the vinaigrette with the couscous mixture.
- 9Divide among bowls,.
- 10Sprinkle on the chick peas over top and also the pine nuts.
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Nutritional Facts for Couscous & Roasted Spiced Chickpeas & Pine Nuts
Serving Size: 1 (289 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 489.0
- Calories from Fat 161
- Total Fat 17.8 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 702.3 mg
- Total Carbohydrate 70.3 g
- Dietary Fiber 9.2 g
- Sugars 3.5 g
- Protein 13.7 g
The following items or measurements are not included: