Veggie Couscous Bowls
Ingredients:
1 can chickpeas *can also substitute protein like chicken, shrimp, beef or grilling cheese
1 cup couscous
1/2 red onion
1/2 cup cherry tomatoes
1/2 cup mini peppers (multi color) *can also substitute zucchini
1/4 oz. cilantro (handful, picked from stems and roughly chopped)
1-2 green onions thinly sliced
1/3 cup chicken broth *or veggie stock
1 tsp Sumac spice
1 Tbsp Za’atar spice
1 lemon
Instructions:
Heat broiler to high. Wash and dry produce. Drain can of chickpeas, rinse and let drain in strainer until later step.
Halve, peel, and cut onion into 1 inch thick wedges. Finely mince one wedge and put to side.
Trim and slice peppers into wedges. *Trim and slice zucchini if using into lengthwise wedges.
Slice tomatoes in half or quarters
Zest and quarter lemon
Pick cilantro leaves off stem and roughly chop (about a handful). Thinly slice or cut green onions with scissors.
Heat a drizzle of olive oil in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and couscous is slightly toasted (2-3 minutes).
Add 3/4 cup of water and broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 6-8 mintues. Keep covered off heat until later step.
Toss veggies (onion wedges, peppers, *zucchini if using) in large drizzle of oil, sumac, salt and pepper and spread on baking sheet. Broil, tossing halfway through, until lightly charred, 10-15 mintues.
While veggies cook, coat chickpeas (or protein of choice) in Za’atar spice (helps to toss in olive oil first) and a little salt and pepper. Heat olive oil drizzle in pan over medium-high heat. Cook until lightly toasted and brown. *For meat, check temperature with thermometer to ensure done.
Move couscous to large bowl. Stir in tomatoes, lemon zest, half the broiled veggies, half the cilantro, and a squeeze of lemon juice. Season with salt and pepper.
Divide couscous mixture into bowls. Top with remaining broiled veggies, chickpeas (or other protein), and garnish with rest of cilantro and green onions. Serve with lemon wedges on side.
