I have literally never been busier in my life, splitting time between Maine and Boston, working at a university, running my private studio, serving as a chapter president and pursuing my DMA all at the same time.... So I need to make sure I am eating healthy. But it also MUST be satisfying, or else I am going to hit the chip supply. This delicious bowl has everything I need and tastes like everything I want.
1/4 cup couscous
1⁄2 pound Brussels sprouts
15 ounce can chickpeas
2 plum tomatoes
2 teaspoons baharat spice blend
1 ounce tahini
Olive oil, salt, pepper, vinegar, sugar, garlic
In a small saucepan, bring 1⁄2 cup water and a pinch of salt to a boil over high heat. Stir in couscous; cover and remove from heat. Set aside.
Meanwhile, finely chop 1 teaspoon garlic . Halve Brussels sprouts.
Drain chickpeas, reserving 1⁄4 cup liquid. Transfer half of the chickpeas to a paper towel-lined plate and pat very dry; reserve remaining.
Coarsely chop tomatoes. In a small bowl, stir to combine tomatoes, 2 tablespoons oil, 1 tablespoon vinegar, and a pinch of sugar. Season to taste with salt and pepper; set aside for serving.
On a rimmed baking sheet, toss Brussels sprouts with 1 tablespoon oil and season with salt and pepper; push to one side of baking sheet.
On open side, toss chickpeas with 2 teaspoons each of baharat and oil; season with salt and pepper. Bake on upper oven rack until Brussels sprouts are browned in spots and chickpeas are golden-brown and crispy
While veggies roast, in the bowl of a food processor, combine reserved chickpeas, tahini, chopped garlic, 2 tablespoons reserved chickpea liquid, 3 tablespoons oil, and 1 tablespoon lemon juice ; blend until smooth and fluffy, about 2 minutes. Season to taste with salt and pepper.
Fluff couscous with a fork; divide between serving bowls. Dollop hummus over top and create a well in the center. Add crispy chickpeas to well and drizzle with oil.
Serve bowls topped with Brussels sprouts and tomato vinaigrette spooned over top. Enjoy!