Lemon Herb Couscous with Roasted Zucchini and Cherry Tomatoes with Lemon Garlic Roasted Chickpeas
Lemon Herb Couscous with Roasted Zucchini and Cherry Tomatoes
Ingredients
- • 100 g Couscous (dry)
- • 150 ml Vegetable broth
- • 150 g Zucchini (diced)
- • 100 g Cherry Tomatoes (halved)
- • 1 Lemon (juiced and zested)
- • 2 tbsp Olive Oil
- • 2 tbsp Fresh Parsley (chopped)
- • 1 tsp Dried Oregano
- • 0.5 tsp Salt
Cooking Steps
Bring the vegetable broth to a boil in a small pot. Stir in the couscous, cover, remove from heat, and let it sit for 5 minutes. Fluff with a fork.
In a bowl, toss the diced zucchini and halved cherry tomatoes with 1 tbsp of olive oil, dried oregano, and a pinch of salt.
Heat a large pan on the stove over medium-high heat. Add the seasoned vegetables and cook, stirring occasionally, until tender-crisp and lightly browned, about 10-15 minutes.
In a large serving bowl, combine the cooked couscous, roasted vegetables, lemon zest, lemon juice, remaining 1 tbsp of olive oil, and chopped fresh parsley. Stir well to combine and adjust salt to taste.
Lemon Garlic Roasted Chickpeas
Ingredients
- • 200 g Canned Chickpeas (drained and rinsed)
- • 0.5 Lemon (juiced)
- • 1 tbsp Olive Oil
- • 0.5 tsp Garlic powder
- • 0.5 tsp Dried Parsley
- • 0.25 tsp Salt
Cooking Steps
Drain and rinse the canned chickpeas thoroughly. Pat them very dry with a paper towel; this is crucial for crispiness.
In a bowl, toss the dried chickpeas with olive oil, garlic powder, dried parsley, and salt until evenly coated.
Heat a large pan on the stove over medium-high heat. Add the seasoned chickpeas in a single layer. Cook, stirring occasionally, until golden brown and crispy, about 15-20 minutes.
Once roasted, transfer the chickpeas to a serving bowl and drizzle with fresh lemon juice. Toss to coat before packing.