Sage Walnut Couscous with Roasted Chickpeas & Broccoli

If you are looking for an easy meatless dinner recipe that's tasty & healthy at the same time, we've got you covered! This delicious sage walnut couscous with roasted chickpeas and broccoli from our friends at Pinwheel Provisions can be served as a hearty main or side. Easy to prepare, healthy, filling, and vegetarian - you can even make it vegan by swapping the couscous for our spelt orzo and skip the cheese. Enjoy!

INGREDIENTS

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

1 10 oz pouch or can of Ready-to-Eat Chickpeas

2 tablespoons Tragano Greek Organics Extra Virgin Olive Oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup Agrozimi Handmade Pearl Couscous

1/4 cup grated Parmesan cheese

1 jar Walnut & Sage Pesto

Pinch of red pepper flakes (optional)

Prepare sage walnut couscous

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 the chickpeas are crisped up, tossing once, about 20 minutes total.

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

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. Enjoy!

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