– **Title**: Lemon Couscous with Roasted Broccoli and Chickpeas
– **Ingredients**:
– 1 cup couscous
– 1 1/4 cups vegetable broth or water
– 2 cups broccoli florets
– 1 can chickpeas, rinsed and drained
– 2 tbsp olive oil
– 1 lemon (zested and juiced)
– 2 cloves garlic, minced
– 1/2 tsp cumin
– 1/2 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. On a baking sheet, toss the broccoli florets and chickpeas with 1 tablespoon of olive oil, minced garlic, cumin, paprika, salt, and pepper. Spread them out in a single layer.
3. Roast in the preheated oven for about 20-25 minutes, until the broccoli is tender and slightly crispy at the edges.
4. While the vegetables are roasting, bring the vegetable broth (or water) to a boil in a saucepan. Add the couscous, stir, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
5. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon zest, lemon juice, and additional salt and pepper to taste.
6. Combine the fluffed couscous with the roasted broccoli and chickpeas, then drizzle with the lemon dressing. Toss to combine.
7. Serve warm, garnished with fresh parsley. Enjoy!
Key Ingredients & Substitutions
Couscous: Couscous is quick to prepare and has a lovely texture. You can also use quinoa or bulgur for a gluten-free option, which will give a different nutritional profile and flavor.
Broccoli: Fresh broccoli is the star here, but you can swap it with cauliflower or a mix of other vegetables if that’s what you have on hand.
Chickpeas: These add protein and make the dish filling. If you’re short on time, canned chickpeas work great, but cooked lentils are also a good substitute for extra protein.
Olive Oil: Extra virgin olive oil gives the best flavor for roasting. You can replace it with avocado oil or melted coconut oil if you prefer these options.
Pine Nuts: These add a nice crunch, but they can be pricey. Try sunflower seeds or sliced almonds instead for a budget-friendly crunch.
Lemon: Fresh lemon is key for brightness, but lime juice or even a splash of vinegar can work in a pinch!
How Can I Roast Broccoli and Chickpeas Perfectly?
Roasting brings out great flavors in both broccoli and chickpeas. To ensure they turn golden and delicious:
- Make sure to spread them out evenly on the baking sheet; overcrowding will steam them instead of roasting.
- Check them halfway through cooking and give them a little toss to promote even browning.
- Feel free to add a pinch of chili flakes for some heat or other spices you enjoy!
How to Make Lemon Couscous with Roasted Broccoli and Chickpeas
Ingredients You’ll Need:
For the Couscous:
- 1 cup couscous
- 1 cup vegetable broth or water
- Juice and zest of 1 lemon
- Salt to taste
For the Roasted Broccoli and Chickpeas:
- 1 head of broccoli, chopped into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish (Optional):
- 1/4 cup pine nuts
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish will take about 35-40 minutes to prepare. You’ll spend around 10 minutes prepping the ingredients, and then 20-25 minutes for roasting the broccoli and chickpeas. The couscous cooks while the veggies are roasting, making this a quick and easy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is the perfect temperature to roast your vegetables until they’re tender and slightly crispy.
2. Prepare the Vegetables:
On a baking sheet, toss the chopped broccoli florets and rinsed chickpeas together with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure everything is evenly coated. Spread the mixture out in a single layer to ensure even roasting.
3. Roast the Veggies:
Place the baking sheet in the oven and roast the vegetables for 20-25 minutes. Keep an eye on them! You want the broccoli to become tender and slightly crispy while the chickpeas turn golden brown.
4. Cook the Couscous:
While the vegetables are roasting, get started on the couscous. In a medium saucepan, bring the vegetable broth or water to a boil. Once boiling, stir in the couscous, cover it, and then remove it from the heat. Let it sit for about 5 minutes, then fluff it up with a fork—simple and satisfying!
5. Add Lemon Flavor:
To the fluffed couscous, stir in the lemon juice, lemon zest, and a pinch of salt. This will add a refreshing flavor to balance the roasted veggies.
6. Combine Everything:
Mix the roasted broccoli and chickpeas into the lemony couscous. If you’re using pine nuts, you can toast them in a small pan over medium heat until they’re golden, then stir them in for a crunchy touch.
7. Serve and Enjoy:
Serve your Lemon Couscous warm, garnished with freshly chopped parsley. It’s a bright and healthy dish that’s perfect for any mealtime!
Enjoy your wholesome Lemon Couscous with Roasted Broccoli and Chickpeas!
Can I Use Quinoa Instead of Couscous?
Absolutely! Quinoa is a great gluten-free alternative. Use the same measurement (1 cup), but increase the cooking liquid to 1.5 cups. Simply rinse the quinoa, then bring the water or broth to a boil, add quinoa, cover, and simmer for about 15 minutes or until the liquid is absorbed.
Can I Add Other Vegetables to This Recipe?
Yes, feel free to add other veggies like bell peppers, zucchini, or carrots! Just chop them into similar-sized pieces as the broccoli so they roast evenly. You may need to adjust roasting time depending on what you choose.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water or broth to prevent drying out. It can also be served cold as a refreshing salad!
Can I Make This Recipe in Advance?
Definitely! You can roast the broccoli and chickpeas a day ahead and store them in the fridge. Make the couscous fresh just before serving to keep the texture perfect. Simply combine everything when ready to eat!
