Pesto Israeli Couscous with roasted chickpea & broccoli

Side Dish
Written By Janalee Greene

  • 4 cup small cut broccoli

  • 1 15 oz can chickpea, drained and rinsed

  • 1 Cup dry Israeli Couscous

  • 2 Tbsp olive oil

  • 1/4 cup grated parmesan or Pecorino cheese

  • 1/2 cup pesto

    Preheat oven to 400 degrees. On a rimmed baking sheet place broccoli and chickpeas. Drizzle with olive oil and season with salt and pepper. Roast until the broccoli is tend and lightly browned. Flip mid way through.

    Cook Couscous according to package instructions. (I cook it in 1/2 chicken broth).

    Combine broccoli, chickpeas, and couscous and toss with pesto. Top with Cheese.

Janalee Greene
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Roasted Potatoes