Couscous Roasted Spiced Chickpeas Pine Nuts
Elevate your weeknight dinner game with this vibrant and flavor-packed Couscous Roasted Spiced Chickpeas Pine Nuts recipe. Tender, fluffy couscous is infused with zesty lemon and subtly spiced vegetable broth, providing the perfect base for crispy, oven-roasted chickpeas coated in a bold blend of cumin, paprika, and garlic. Toasted pine nuts add rich, nutty depth, while fresh parsley brightens the dish with herbal freshness. Ready in just 35 minutes, this wholesome recipe is ideal for meal prep or a quick vegetarian meal, serving up a delightful mix of textures and Mediterranean-inspired flavors. Serve it warm or at room temperature for a versatile, crowd-pleasing dish that’s as nutritious as it is delicious. Perfect for those searching for easy couscous recipes, healthy plant-based meals, or roasted chickpea ideas.
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Recipe Information
Ingredients
- 1 cup Couscous
- 1 cup Vegetable broth
- 4 tablespoons Olive oil
- 1 can (15 ounces) Canned chickpeas
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Pine nuts
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel.
In a mixing bowl, toss the chickpeas with 2 tablespoons of olive oil, ground cumin, paprika, garlic powder, ground coriander, 0.5 teaspoon of salt, and black pepper until evenly coated.
Spread the spiced chickpeas on the prepared baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, tossing halfway through, until crispy and golden brown.
While the chickpeas are roasting, prepare the couscous. In a medium saucepan, bring the vegetable broth and 1 tablespoon olive oil to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.
In a dry skillet over medium-low heat, toast the pine nuts until they are golden and fragrant, about 2 to 3 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
In a large bowl, combine the cooked couscous with the remaining 1 tablespoon olive oil, lemon juice, lemon zest, and 0.5 teaspoon of salt. Mix well.
To assemble, transfer the couscous to a serving dish. Top with the roasted chickpeas, toasted pine nuts, and chopped fresh parsley.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
