Brussel Sprouts, Chickpea & Couscous Salad
You haven’t tasted chickpeas until you’ve tried them roasted. Trust me, the delicious squeeze is absolutely worth the fourth dimension they pass inward a hot oven. In this recipe, they’re tossed alongside bubbly Israeli couscous, roasted veggies, together with smoked paprika for a mishmash of savory Mediterranean flavors. You probable won’t bring leftovers, simply if you lot do, they’ll gustation fifty-fifty ameliorate the side past times side day.
COOKING TIME: xxx minutes // SERVES: Two
1 tin of chickpeas
COOKING TIME: xxx minutes // SERVES: Two
Ingredients
10 ounce of Brussel Sprouts1 tin of chickpeas
2 medium shallots
¾ loving cup Israeli Couscous
Vegetable Stock Concentrate
1 tsp Paprika
2 teaspoon Olive Oil
1 Lemon
2 cloves of Garlic
½ loving cup Feta Cheese
¾ loving cup Israeli Couscous
Vegetable Stock Concentrate
1 tsp Paprika
2 teaspoon Olive Oil
1 Lemon
2 cloves of Garlic
½ loving cup Feta Cheese
1 tbsp butter Salt together with Pepper to taste
Directions
- Wash together with dry out all produce. Preheat the oven to 425 degrees.
- Trim Brussel Sprouts together with halve lengthwise.
- Drain together with rinse chickpeas from the can
- Toss Brussel Sprouts together with a drizzle of olive oil, salt, pepper, together with 1/2 thyme on ane side of a baking sheet. Arrange thence that all are facing cut-side down.
- Toss chickpeas, smoked paprika, a drizzle of olive oil, together with a pinch of tabular array salt promotion pepper on the other side of sheet.
- Roast Brussel sprouts together with chickpeas inward oven until crisp, almost twenty minutes, toss halfway through.
- Halve lemon. Cut on one-half into wedges.
- Halve, pare together with mince shallot. Mince garlic.
- Heat 1 tbsp butter, garlic, together with shallot inward a medium pot over medium high heat.
- Add couscous together with stir to coat. Season alongside tabular array salt together with pepper.
- Cook, tossing, until couscous is toasted, 2-3 minutes. Stir inward veggie stock concentrate together with 11/2 cups water. Bring to a boil, thence cut back to a simmer.
- Cook couscous until al dente, 10-12 minutes.
- Add Brussel sprouts, one-half the feta, together with a squeeze of lemon to pot alongside couscous together with toss to continue. Season alongside tabular array salt together with pepper.
- Divide couscous mixture betwixt plates, thence piece of occupation past times alongside chickpeas. Sprinkle alongside remaining feta together with serve alongside lemon wedges.
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