Chickpea Couscous Medley (Printable Version)
# What You'll Need:
→ Seasoning blend
01 -
2 teaspoons ground cumin
02 -
2 teaspoons smoked paprika
03 -
1 teaspoon ground cinnamon
04 -
1 teaspoon table salt
05 -
1/4 teaspoon hot cayenne
06 -
1/4 teaspoon powdered ginger
→ For oven baking
07 -
1 19 oz tin chickpeas, washed and drained
08 -
1 lb sweet potato, skin removed and cut into 1/2-inch chunks
09 -
2 tablespoons olive oil
→ For the couscous
10 -
1 1/4 cups veggie broth or plain water
11 -
1 teaspoon olive oil
12 -
1 cup dry couscous
→ For the sauce
13 -
1/4 cup olive oil
14 -
3 tablespoons fresh lemon juice or 1 tablespoon white wine vinegar
15 -
1 clove garlic, finely chopped
16 -
1 teaspoon honey or swap brown sugar or agave for vegan option
17 -
1/2 teaspoon dry parsley or 1 small tablespoon fresh chopped parsley
18 -
salt and black pepper as needed
→ Optional toppings
19 -
Fresh parsley, chopped
20 -
Lemon wedges
# Steps to Follow:
01 -
Stir together the cumin, paprika, cinnamon, salt, cayenne, and ginger in a small container until fully combined.
02 -
Lay out sweet potato chunks and chickpeas on a big baking tray. Pour olive oil over them and scatter the spice mix on top. Mix everything around to coat all pieces.
03 -
Heat your oven to 425°F. Put the tray in and cook for 25 minutes, turning stuff over halfway, until you can easily poke the sweet potatoes with a fork.
04 -
Bring the water or broth with olive oil to a boil in a pot. Add couscous, put the lid on, and take off the heat. Wait 5 minutes, then stir with a fork to make it fluffy. Keep the lid on to stay hot.
05 -
Mix the olive oil, lemon juice, chopped garlic, honey, parsley, salt, and pepper in a small bowl or jar. Stir well or shake until it's all mixed up.
06 -
In a big bowl, toss the warm couscous with the sauce until it's coated nicely. Gently mix in the baked sweet potato and chickpeas. Add more salt and pepper if you want.
07 -
Sprinkle fresh parsley on top and add lemon wedges if you like. Eat right away. You can keep leftovers in a sealed container in the fridge for up to 4 days.
# Additional Tips:
01 -
Want it gluten-free? Just swap the couscous for quinoa - cook 1 cup as the package says and use it the same way.
02 -
Taste before serving since your food might need more salt depending on whether you used broth or water.
03 -
Makes enough for 6-8 people as a side or 4 folks as a main meal.