As I’m sure you may have noticed, my friend Courtney is a foodie friend. We swap recipes occasionally and we tell each other about the types of things we eat on a fairly regular basis. So I’m sure it comes as no surprise that it was Courtney who suggested this relatively simple, yet brilliant, lunch recipe to us. She tried it herself and highly recommended it, so we jumped on it right away-especially because it’s one of those things that we had everything on hand for (and usually do). Simple as simple can be, filling without being heavy, and healthy, this couscous and chickpeas recipe is one I think we will be coming back to fairly often!
Cooking Notes: Will ran out of regular couscous, so he ended up substituting Israeli couscous in, with the final result being about half and half of each type.
Rosemary, Couscous and Chickpeas (adapted from Those Sunny Days; serves 6)
Ingredients for Chickpeas
15 oz. can chickpeas
2 tbsp olive oil
Rosemary, crushed/cut (approximately 1-2 tbsp)
Salt & pepper
Ingredients for Couscous
2 cups plain couscous
1/4 cup olive oil
1 small onion, thinly sliced
Rosemary, crushed/cut (approximately 4 tbsp)
Salt & pepper
Start with your chickpeas-preheat oven to 350 degrees. Drain and rinse your beans. Blot dry with a paper towel. In a small bowl, combine ingredients and mix until thoroughly coated. Spread in one layer on a baking sheet. Bake for about 30-45 minutes, depending on how crispy your prefer, checking and stirring occasionally (check frequently-they do burn/dry out).
Thinly slice and dice your onion. In a small frying pan, add oil, then your onion, and saute until cooked, on medium high for 6-7 minutes.
Make your couscous according to package directions. When you add the couscous to the boiling water, add the rosemary, salt and papper, and stir. When couscous is complete, mix onions, chickpeas, and couscous together and enjoy! Serve immediately or store in containers to eat for lunch.