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Pearled Garlic Couscous with Roasted Chickpeas & Veggies

5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4 people
Calories 407 kcal

Ingredients
  

  • 3 boxes Near East Pearled Coucous with Roasted Garlic & Olive Oil *can also use plain pearled couscous; 3 boxes equates to around 4.5 cups cooked, so you'd need around 2 cups of dry couscous
  • 1 15-oz can garbanzo beans
  • 4 tsp avocado oil, divided
  • 1 zucchini
  • 1 bell pepper
  • 2 TBSP pignolia nuts optional
  • salt, pepper, and paprika to taste

Instructions
 

  • Preheat oven to 375. Drain & rinse chickpeas, then add to a baking dish. Add 2 TSP of avocado oil and a nice sprinkle of salt, pepper, and paprika to taste. Toss and cook for 25 minutes or until it reaches a desired level of crunchiness, stirring halfway through.
  • Cook the couscous according to the box directions. 
  • While the couscous and chickpeas are cooking, heat 2 tsp avocado oil  in a sauté pan over medium-low heat. Chop the zucchini and bell pepper and add to the pan. Sprinkle salt & pepper in to taste, then cook until tender, tossing a few times.
  • Lightly toast your pine nuts in a toaster or via stovetop. Watch carefully - they burn easily!
  • Plate the pearled couscous, add the roasted chickpeas & veggies on top, & sprinkles pine nuts onto each plate. Enjoy!

Nutrition

Calories: 407kcalCarbohydrates: 61gProtein: 16gFat: 10.6gSaturated Fat: 0.8gPotassium: 466mgFiber: 8.5gSugar: 4gVitamin A: 14IUVitamin C: 82mgCalcium: 5mgIron: 10mg
Keyword chickpeas, couscous recipe, pearled couscous, plant-based dinners
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