Brussel Sprouts, Chickpea & CousCous Salad | Tanvii.com - Indian Fashion, Lifestyle and Travel Blog

Brussel Sprouts, Chickpea & CousCous Salad

Healthy Cooking Tanvii.com

You haven’t tasted chickpeas until you’ve tried them roasted. Trust me, the delicious crunch is absolutely worth the time they spend in a hot oven. In this recipe, they’re tossed with bubbly Israeli couscous, roasted veggies, and smoked paprika for a mishmash of savory Mediterranean flavors. You likely won’t have leftovers, but if you do, they’ll taste even better the next day.

COOKING TIME: 30 minutes // SERVES: Two 

Ingredients

10 ounce of Brussel Sprouts
1 can of chickpeas
2 medium shallots
¾ cup Israeli Couscous
Vegetable Stock Concentrate
1 tsp Paprika
2 teaspoon Olive Oil
1 Lemon
2 cloves of Garlic
½ cup Feta Cheese
1 tbsp butter Salt and Pepper to taste

Directions
  • Wash and dry all produce. Preheat the oven to 425 degrees. 
  • Trim Brussel Sprouts and halve lengthwise.
  • Drain and rinse chickpeas from the can
  • Toss Brussel Sprouts and a drizzle of olive oil, salt, pepper, and 1/2 thyme on one side of a baking sheet. Arrange so that all are facing cut-side down.
  • Toss chickpeas, smoked paprika, a drizzle of olive oil, and a pinch of salt ad pepper on the other side of sheet.
  • Roast Brussel sprouts and chickpeas in oven until crisp, about 20 minutes, toss halfway through. 
  • Halve lemon. Cut on half into wedges.
  • Halve, peel and mince shallot. Mince garlic. 
  • Heat 1 tbsp butter, garlic, and shallot in a medium pot over medium high heat. 
  • Add couscous and stir to coat. Season with salt and pepper. 
  • Cook, tossing, until couscous is toasted, 2-3 minutes. Stir in veggie stock concentrate and 11/2 cups water. Bring to a boil, then reduce to a simmer. 
  • Cook couscous until al dente, 10-12 minutes. 
  • Add Brussel sprouts, half the feta, and a squeeze of lemon to pot with couscous and toss to continue. Season with salt and pepper.
  • Divide couscous mixture between plates, then top with chickpeas. Sprinkle with remaining feta and serve with lemon wedges.

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16 comments

  1. This looks so yummy! I'll have to try this recipe, thanks for posting!

    XOXO
    Cathy

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  2. OMG yum! I love chickpeas, and roasted is definitely the best way to eat them. Actually it's a tie between hummus :) I need to try this recipe!

    xx Mollie
    www.molliemooreblog.com

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  3. Such an awesome recipe! I loveee roasted chickpeas - I eat them as a snack all the time. I need to out this main dish with them though!
    Lee

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  4. I know what I'm making for lunch tomorrow! This looks so yummy and tasty.

    Megan | www.pipmegan.com

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  5. Beautiful AND delicious salad right there!

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  6. What a great dish! I've always loved brussel sprouts!

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  7. I’m starting a new eating plan Monday and these need to be added to my rotation!

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  8. This looks amazing!! I seriously can't wait to try this recipe. :)

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  9. This looks and sounds so delish. I love anything with feta!

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  10. Oh my gosh this looks SO good! 100% making this, this weekend! Thank you for sharing gal!

    xo Laura Leigh
    Louella Reese

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  11. Wow. This looks amazing! I love Middle Eastern food!

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  12. OK, this looks absolutely amazing!! I am going to try and make this over the weekend!

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  13. Oh my goodness this is making my mouth water! All looks so delicious!

    Greta

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  14. This looks and sounds amazing!! I'm saving the recipe.

    xoxo,
    Angelle
    www.dashingdarlin.com

    ReplyDelete

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