Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
31
High
Nutrition per serving
Calories422.1 kcal (21%)
Total Fat15.1 g (22%)
Carbs59.7 g (23%)
Sugars5.5 g (6%)
Protein16 g (32%)
Sodium955 mg (48%)
Fiber11.2 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 headsbroccoli
broken into florets, stalks chopped or saved for another recipe
1 x 15 ozchickpeas can
drained and rinsed
2 Tbsppaprika
1 tspgarlic powder
1 tspdried parsley
½ tspblack pepper
½ tspsalt
1 Tbspolive oil
for assembly
¼ cuppistachios
or walnuts, chopped
1 handfulfresh dill
large, chopped
1 handfulfresh parsley
large, chopped
½ cupvegan feta
crumbled, optional
for the couscous
1 cuppearl couscous
whole wheat or regular, quinoa or rice subbed
1 ¼ cupvegetable broth
plus more if needed
for the tahini dressing
Instructions
Step 1
Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes.
Step 2
While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender.
Step 3
While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed.
Step 4
In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days.
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