Roasted Chickpea and Israeli Couscous Salad

Is it a salad? Is it a side dish? Is it your new obsession? All correct.

If you’re a fan of crunchy roasted chickpeas plus the the toothy tenderness of pearl couscous, your head’s gonna straight fall off with this.

Not only is it vegetarian, but the textures are throwing an illegal rave party (rave party?) and your tongue’s about to be locked UP.

All of this made perfect sense in my head.

Let us peepeth.

An easy two-parter that comes together in 45. And it’s truly a pantry meal if I evah did see one! (my inner Scarlett O’Hara is roaring)

If you don’t have a shallot on hand, a finely minced red onion is just fine.

Orzo would work in place of the couscous, if you’re havin’ trouble findin’ one, Ashley! Oh, Ashley!

Sorry, no idea what’s happening this morning.

Let’s get these chickpeas coated with garlic and onion powders, dried Italian seasoning, salt and some oil. Fiddle dee dee!

Roasted, babe. 30 minutes in a 400 degree oven.

Honestly if you stop here and snack on these you’ll be just fine.

The couscous gets cooked until toothy, then violently thrown into a bowl with parsley, oil, shallot, lemon zest, juice, more salt, and those crispy chickpeas.

I’LL NEVER BE HUNGRY AGAAAAAAIN.

I mean will you look at that. Speckled with herbs, dotted with aromatics, loaded with lemon, it’s seriously so, so good.

And this works with anything. Chicken, fish, on its own with crushed red pepper and parmesan on top. Get your entire life in that.

In case you needed some up close and personal.

Oh, Rhett. Where shall I go what shall I do???

Roasted Chickpea and Israeli Couscous Salad

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Ingredients

• 16 oz can chickpeas, drained and rinsed
• 1 tsp dried Italian seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp coarse salt
• 1 1/2 cups Israeli couscous (pearl couscous)
• 3 Tbs. Minced parsley
• 1 Tbs. Minced shallot
• One lemon, zested and half of it juiced (save the rest if you need more)
• Olive oil

Instructions

1. Preheat your oven to 400.
2. To a rimmed baking sheet, add the chickpeas. Gently pat dry. Add the Italian seasoning, garlic and onion powders, along with the salt. Gently toss with your hands, then drizzle with a Tbs. of oil. Give the pan a little wiggle to coat. Roast for 30 minutes.
3. In the meantime, bring a medium sized pot of salted water to a boil. Add the couscous and cook until toothy and tender, about six minutes. Drain the water and transfer the couscous to a large serving bowl. Stir it a few times with a spoon to cool about five minutes. Add the shallot, parsley, lemon zest, juice, and the roasted chickpeas. Give it all a toss and drizzle another couple of tablespoons of oil over the top. Another toss. Taste it. Salt? More lemon? It might need one more boost so get her just right.
4. Serve immediately!
5. Serves four.

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https://bevcooks.com/2024/02/roasted-chickpea-and-israeli-couscous-salad/

Frankly, my dear I DO give a damn and it’s this.