Toasted Chickpeas and Smoked Gouda Couscous

Toasted Chickpeas and Smoked Gouda Couscous

prep time

minutes
cook time

minute
servings
8

Ingredients












Cooking Instructions

1

Heat oven to 450ºF. Toss chickpeas with oil, pimentón, salt and pepper and arrange on a large baking sheet in a single layer. Bake, shaking sheet occasionally, until just crisp but still tender on the inside, about 20 minutes; set aside.


2

Meanwhile, in a medium saucepan, combine couscous, zest and juice of 1 lemon, garlic, salt and water; bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until liquid is absorbed, about 5-7 minutes. Set aside, covered, for 10 minutes then uncover, fluff couscous with a fork and set aside, replacing cover to keep warm.


3

In a large bowl, toss together couscous, toasted chickpeas, zest and juice of remaining lemon, gouda, spinach and salt and pepper to taste. Drizzle with lemon-flavored olive oil and serve.


*Plain or aged gouda or smoked provolone may be substituted. For more Middle Eastern flavor, substitute crumbled feta.


Ingredients












Cooking Instructions

1

Heat oven to 450ºF. Toss chickpeas with oil, pimentón, salt and pepper and arrange on a large baking sheet in a single layer. Bake, shaking sheet occasionally, until just crisp but still tender on the inside, about 20 minutes; set aside.


2

Meanwhile, in a medium saucepan, combine couscous, zest and juice of 1 lemon, garlic, salt and water; bring to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer until liquid is absorbed, about 5-7 minutes. Set aside, covered, for 10 minutes then uncover, fluff couscous with a fork and set aside, replacing cover to keep warm.


3

In a large bowl, toss together couscous, toasted chickpeas, zest and juice of remaining lemon, gouda, spinach and salt and pepper to taste. Drizzle with lemon-flavored olive oil and serve.


*Plain or aged gouda or smoked provolone may be substituted. For more Middle Eastern flavor, substitute crumbled feta.


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