whole and heavenly oven

Roasted Broccoli Lemon Couscous

This lemon couscous is...

- Tossed in a flavorful garlic butter and lots of fresh lemon - Packed with tender roasted broccoli and crispy chickpeas - A quick side dish or lunch that's ready in only 35 minutes


- Couscous - Broccoli - Chickpeas - Olive oil - Butter

- Garlic - Lemon - Parsley - Pine nuts - Salt and pepper

Make the couscous


Bring water to a boil in a small saucepan. Add couscous, cover pan, and reduce heat to medium-low. Allow couscous to cook 3-5 minutes until water has evaporated. Fluff couscous with a fork and set aside.

Prep the broccoli


On a medium sheet pan, combine broccoli florets, chickpeas, olive oil, salt, and pepper to taste. Arrange in a single layer.

Roast the broccoli


Roast the broccoli at 400F 20-25 minutes until broccoli is tender and chickpeas are crispy. Set aside for a moment.

Make the garlic butter


Melt butter in a medium skillet over medium heat. Add garlic and sauté several minutes until fragrant.

Add the couscous


Add the cooked couscous, roasted broccoli/chickpeas, lemon juice, lemon zest, and parsley to pan and cook until heated through.

Serve the couscous


Spoon couscous into serving bowls and top individual servings with toasted pine nuts if desired. Enjoy!

Get the full recipe on wholeandheavenlyoven.com