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.
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).