Israeli Couscous with Chickpeas
Ingredients
The couscous
-
1
cup
dry Israeli couscous
-
1 ½
cups
vegetable broth or water
The mix-ins
-
1
15-ounce can
chickpeas, drained and rinsed
-
1
tablespoon
ground coriander
-
1
tablespoon
za’atar
-
1
teaspoon
garlic powder
-
½
cup
baby arugula or spinach
-
¼
cup
fresh basil
-
2
tablespoons
golden raisins
-
1
tablespoon
extra virgin olive oil
-
1
tablespoon
lemon juice
Optional garnishes
-
to taste
parsley
-
to taste
edible flowers
-
to taste
additional golden raisins
-
to taste
additional extra virgin olive oil
-
to taste
salt and pepper
Instructions
- Combine the Israeli couscous and vegetable broth or water in a saucepan and bring to a boil.
- Once boiling, reduce the heat to low and simmer for 10 minutes until the couscous is tender and the liquid is absorbed.
- If necessary, drain any excess liquid and add a little more water if the couscous isn't fully cooked.
- Remove from heat and stir in the chickpeas, spices, greens, golden raisins, olive oil, and lemon juice.
- Transfer to a serving dish and garnish with optional toppings as desired.
Nutrition Facts (estimated)
Servings
2
Calories
390
Total fat
10g
Total carbohydrates
55g
Total protein
12g
Sodium
500mg
Cholesterol
0mg
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