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Recipe Summary test

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . On a baking sheet, spread the chickpeas and pine nuts in a single layer; roast until the nuts are golden and the chickpeas are warmed, 7 to 8 minutes.

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  • Meanwhile, in a small bowl, combine the yogurt, garlic and cumin. Stir in one-third of the lemon juice.

  • In a small saucepan, bring the vegetable broth and 1 tablespoon EVOO to a boil. Turn off the heat and stir in the couscous, dill and chives. Cover and let stand for 5 minutes.

  • In a serving bowl, combine the chickpeas, pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons EVOO; season with salt and pepper.

  • Fluff the couscous with a fork. Spoon onto 4 plates and top with the salad. Serve with the garlic yogurt and bread.

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