Couscous & Roasted Spiced Chickpeas & Pine Nuts

Submitted 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."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 538.64 g can chickpeas
• 44.37 ml olive oil (divided)
• 4.92 ml brown sugar
• 2.46 ml cumin
• 2.46 ml salt
• 1.23 ml cinnamon
• 1.23-2.46 ml red pepper flakes
• 236.59 ml couscous
• 236.59 ml water (boiling)
• 1 lemon (zested)
• 44.37 ml fresh lemon juice
• 4.92 ml honey
• 44.37 ml of fresh mint
• 1 bunch arugula (or Spinach)
• 59.14 ml 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!

Reviews

[sewnovice]

I made this recipe as written; used spinach. Overall it was bland...the only flavor that stood out was the lemon. It's not bad but not great. I would not make this dish again.