Lemon Couscous with Roasted Broccoli and Chickpeas

• servings: 4 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 cups water

1 cup couscous

2 cups broccoli florets, cut into 1-in pieces

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 tablespoon unsalted butter

2 medium cloves garlic, minced

1 tablespoon grated lemon zest

1/4 cup lemon juice

1 tablespoon minced fresh parsley

1/2 cup pine nuts, toasted (optional)

Directions

Pour water into a medium saucepan and lightly salt. Bring to a boil over high heat and add couscous. Cover pan, reduce heat to medium-low, and allow to cook 3-5 minutes until couscous is tender and water is evaporated. Remove couscous from heat, fluff with a fork, cover to keep warm, and set aside.

Preheat oven to 400F. Lightly grease a large sheet pan and toss broccoli florets, chickpeas, olive oil, and salt and pepper to taste until evenly coated. Arrange in a single layer on sheet pan.

Roast broccoli and chickpeas at 400F 20-25 minutes until broccoli is tender and chickpeas are crispy. Remove from oven and set aside for a moment.

Melt butter over medium heat in a medium skillet. Add garlic and saute 1-2 minutes until fragrant.

Add lemon zest, lemon juice, parsley, couscous, and roasted broccoli/chickpeas mixture to skillet and cook until heated through. Season couscous with salt and pepper to taste and top with pine nuts if desired. Serve warm and enjoy!

Nutrition

• Serving Size: 8 oz
• Calories: 304 kcal
• Total Fat: 15.2 g
• Saturated Fat: 2.6 g
• Cholesterol: 5 mg
• Sodium: 149 mg
• Total Carbohydrate: 35.6 g
• Dietary Fiber: 4.6 g
• Total Sugars: 1.2 g
• Protein: 8.3 g