Sunday, November 18, 2012

Israeli Couscous with Chickpeas, Brussels Sprouts, & Asparagus

So this has been an easy, go to meal for us lately... and it's meatless, which we try to do a few times a week!

3 C Brussels sprouts
2 T olive oil
2T balsamic vinegar
1 medium bunch asparagus
1 15 oz can chick peas, rinsed and drained
2 C uncooked Israeli couscous
2.5 tbsp lemon juice
2 T minced garlic
1/2 C grated parmesam cheese
salt and pepper to taste

Preheat oven to 425. Cut brussels sprouts in half, toss with olive oil, balsamic vinegar, salt and pepper. Cook for 20-22 min, tossing at the half way point.
Meanwhile, cook couscous according to package directions and chop up asparagus and stem.
Once brussel sprouts, couscous, and asparagus are done, combine them all in a large bowl along with chickpeas, lemon juice, garlic, parm cheese and salt and pepper. Stir everything together and eat up!

2 comments:

Mahmudul Hasan said...

This is something different couscous recipe to me.I'm always want something new and this is it.Thanks for ur great recipe.
Couscous recipes

Jenny said...

I made this tonight and it was so good!! Thanks for sharing. I roasted all the vegetables together plus a red pepper that I needed to use up. Yum!