Walnut Sage Couscous with Roasted Broccoli & Chickpeas

Works as a light main or side dish. Simple, healthy, filling and vegan (you can use dairy cheese, if you prefer.)

Serves: 4-6/ Prep time: 25 min.

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Ingredients

• 1lb. Pinwheel Broccoli Florets (thawed under running water or in the microwave and patted dry)

• 1 10 oz pouch Your Organics Ready-to-Eat Chickpeas

• 2 tablespoons extra-virgin olive oil 

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 cup Agrozimi Handmade Pearl Couscous (or other Israeli or pearl couscous)

• 1/4 cup non-dairy grated Parmesan cheese (or sonventional Parmesan)

• one jar Bella Cucina Walnut & Sage Pesto

• pinch of red pepper flakes (optional)

Instructions

1. Preheat oven to 400°F. Place the broccoli and chickpeas side-by-side on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast until the broccoli is tender and lightly browned and chickpeas are crisped up, tossing once, about 20 minutes total

2. While the broccoli & chickpeas are roasting, cook the couscous according to package instructions.

3. Toss the couscous with the broccoli, chickpeas and red pepper flakes, if using. Stir in half the jar of the pesto. Taste and season with more pesto, salt, and/or pepper if necessary. Top with desired quantity of cheese.

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