Pearl Couscous with Roasted Root Vegetables and Crispy Chickpeas
Ingredients
- 1½ cupspearl couscous
- 2¼ cupsvegetable broth
- 3 mediumcarrot
- 2 mediumparsnip
- 1 mediumred onion
- 1 can (15 oz)canned chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- ¼ cupfresh parsley
- 1lemon
Prep
- 01
Cut 3 medium carrots into 3/4-inch chunks.
- 02
Cut 2 medium parsnips into 3/4-inch chunks.
- 03
Cut 1 medium red onion into wedges.
- 04
Chop 1/4 cup fresh parsley.
Method
- 01
Preheat oven to 425°F. On a large baking sheet, toss the chickpeas with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon smoked paprika. Spread in a single layer and roast for 15 minutes.
- 02
While chickpeas roast, on a second baking sheet, toss the carrot, parsnip, and red onion pieces with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. After the chickpeas have roasted for 15 minutes, add the vegetables to the oven (on either sheet, or combined). Roast everything together for 12–15 minutes more, until vegetables are tender and chickpeas are golden and crispy.
- 03
While vegetables roast, bring the vegetable broth to a boil in a medium saucepan. Stir in the pearl couscous, 1/2 teaspoon cumin, and a pinch of salt. Remove from heat, cover, and let sit for 5 minutes until liquid is absorbed.
- 04
Fluff the couscous with a fork. Fold in the roasted vegetables and chickpeas, then squeeze the lemon over the top and fold gently to combine.
- 05
Divide among bowls, top with fresh parsley, and serve hot.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper to the chickpea coating. For earthiness, stir in 1/2 teaspoon ground cinnamon or a pinch of nutmeg into the couscous broth. Fresh mint or cilantro work beautifully as garnish alternatives to parsley.
Roasting the chickpeas until crispy adds textural contrast and heartiness without meat. The recipe comes together in about 35 minutes start to finish. Leftovers reheat well in a 350°F oven for 10 minutes, or eat cold the next day as a grain salad.