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By: Amy R.
| Description: | ||
| Time: | 40 min (20 min to prepare, 20 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 can chickpeas, rinsed and patted dry 1/4 cup pine nuts 1 cup Greek yogurt 1 clove garlic, minced 1 teaspoon cumin 1 juice of 1 1/2 lemons 1 1/2 cups vegetable broth 3 tablespoons EVOO 10 ounces couscous 1/4 cup finely chopped fresh dill 1/4 cup 1finely chopped fresh chives 1 cup packed flat leaf parsley leaves 4 flatbreads or pitas, warmed |
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| Directions: | ||
| Spread chickpeas and pine nuts in single layer on baking sheet. Roast until nuts are golden and chickpeas are warmed, 7-8 minutes. In small bowl, combine yogurt, garlic and cumin. Stir in 1/3 of the lemon juice. In small saucepan, bring vegetable broth and 1T EVOO to boil. Turn off heat and stir in couscous, dill and chives. Cover and let stand 5 minutes. In serving bowl, combine chickpeas, pine nuts, cauliflower and parsley and dress wtih remaining lemon juice and EVOO. Season with salt and pepper. Fluff couscous with fork. spoon onto 4 plates and top with salad. Serve with garlic yogurt and bread. |
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| Notes: | ||
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