Israeli Couscous with Lemon Za'atar Roasted Chickpeas and Carrots

Name: Israeli Couscous with Lemon Za'atar Roasted Chickpeas and Carrots
Cuisine: Israeli
Ingredients: 1/4 cup extra virgin olive oil; 1/2 large lemon, juiced; 1 teaspoon tahini; 1 tablespoon Za\'atar spice; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 cup dry Israeli couscous; 2 teaspoons extra virgin olive oil; 1 1/2 cups cooked chickpeas, drained; 4 medium carrots, peeled and sliced into thin wedges; 2 scallions, white and light green parts sliced thin; 1-2 teaspoons extra za\'atar spice for topping

Instructions

If you're unfamiliar with za'atar I am envious. Not because of the huge za'atar-less gap in your life up until this moment, but because discovering za'atar for the first time... it's like falling in love and falling HARD. One could even say that za'atar, with all of its mercurial regional, cultural and personal definitions, was very much like love itself, or the nature of it at least. Once could, if one were in the business of waxing poetic on the characteristics of spice blends. One could... But let's get down to the very serious business of making and eating food, shall we? This recipe really lets the za'atar sing. It is both roasted with the chickpeas and carrots and included in the final dressing. The crunchiness of the roasted veggies plays perfectly against the chewiness of the israeli couscous and little hints of citrus tie everything together.

Updated at: Thu, 20 Feb 2025 17:06:43 GMT