whole and heavenly oven
- 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
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.
On a medium sheet pan, combine broccoli florets, chickpeas, olive oil, salt, and pepper to taste. Arrange in a single layer.
Roast the broccoli at 400F 20-25 minutes until broccoli is tender and chickpeas are crispy. Set aside for a moment.
Melt butter in a medium skillet over medium heat. Add garlic and sauté several minutes until fragrant.
Add the cooked couscous, roasted broccoli/chickpeas, lemon juice, lemon zest, and parsley to pan and cook until heated through.
Spoon couscous into serving bowls and top individual servings with toasted pine nuts if desired. Enjoy!