Turmeric Chickpeas w/ Lime Couscous
Roasted turmeric chickpeas are paired with a mouthwatering, herby lime couscous to create a spicy, savory, and delicious bite. Made with Frontier Co-op spices.
Ingredients
Turmeric Chickpeas
- 1 15- oz Can Chickpeas or 1 1/2 Cups
- Generous Drizzle of Extra Virgin Olive Oil
- 1/2 Tsp Turmeric
- 1/2 Tsp Black Pepper
- 1/2 Tsp Paprika
- 1/4 Tsp Coriander
- 1/4 Tsp Salt
- 1/4 Tsp Cumin
- Pinch of Cayenne optional
Lime Couscous
- 1 Cup Pearl Couscous
- Water for Cooking
- 2 Small Cloves Garlic minced
- Juice from 1/2 a Lime
- Zest from 1/2 a Lime
- Scant 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- Sprinkle of Coriander
To Garnish
- Fresh Sprouts
- More Black Pepper
Instructions
Turmeric Chickpeas
- Preheat the oven to 425 degrees F.
- In a bowl, mix chickpeas, olive oil, and spices, until all chickpeas are evenly coated.
- On a baking sheet lined with parchment paper, bake chickpeas for 20-25 minutes, or until slightly browned, stirring halfway.
- When done, set aside to cool.
Lime Couscous
- Bring 3-4 cups water to boil in a pot (the exact amount doesn't matter - you'll cook the pearl couscous like pasta.)
- Once water is boiling, add in pearl couscous. Cook for the amount of time as written on package.
- When couscous is al dente, remove from heat and strain out water.
- Pour the couscous into a large bowl. Add in minced garlic, lime juice, lime zest, salt, pepper, and coriander. Mix well. Taste for balance, and adjust if necessary. (I added more black pepper).
Putting It All Together
- On plates or bowls, scoop out a layer of the couscous. Then, add as many chickpeas on top as you like. Top with sprouts and garnish with more black pepper (if desired).
- Serve and enjoy!