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.
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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