Lemon Couscous with Roasted Broccoli and Chickpeas
Tossed with crispy roasted chickpeas and broccoli, this lemon couscous is bursting with fresh lemon flavor and an easy spring side dish that's ready in only 35 minutes!
Servings 4 servings
Calories 304kcal
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)
Instructions
- 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!
Video
Notes
Storing Instructions
Store couscous in refrigerator up to 6 days.
Nutrition
Serving: 8oz | Calories: 304kcal | Carbohydrates: 35.6g | Protein: 8.3g | Fat: 15.2g | Saturated Fat: 2.6g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 304mg | Fiber: 4.6g | Sugar: 1.2g | Calcium: 40mg | Iron: 2mg