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Wednesday, August 31, 2016

Israeli Couscous Bowl

This bowl is topped with roasted and spiced chickpeas.  They provide a boost of protein and flavor.
It has a nice mixture of roasted vegetables with a couscous baste. 

3/4 c. couscous
1 1/4 c. water
1 T. vegetable concentrate
1 can garbanzo beans, rinsed and drained
1 zucchini, cubed
1 c. cherry tomatoes, halved
1/4 onion, sliced
1 t. smoked paprika
2 T. olive oil
1 T. butter
1/2 c. feta cheese

Melt butter in a large saucepan.  Add couscous and saute for 3 minutes  Add in the water and vegetable concentrate.  Bring to a boil.  Cover and simmer 10 minutes.

Mix the garbanzo beans, 1 T. olive oil and paprika.  Put on 1/2 of a large baking sheet.  On the other 1/2 of the sheet put the zucchini, onion, and tomatoes.  Sprinkle with another T. oil.  Put into a 425 degree oven and bake for 10 minutes. 

To serve, put some couscous in a bowl.  Top with some of the roasted vegetables and some of the garbanzo beans.  Sprinkle with feta cheese.

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