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Roasted Carrots and Chickpeas Bowl with Couscous

 Fragrant, flavorful, full of texture and healthy for you? This Mediterranean-inspired couscous bowl will knock you off your feet.


1/4 cup couscous

15 ounce can chickpeas

 2 carrots

1 tablespoon baharat spice blend

1 bunch fresh mint

1/4 cup salted pistachios 

1/2 cup tzatziki

garlic, salt, pepper, oil, vinegar, sugar


Finely chop 2 garlic cloves.

In a small saucepan, bring 1⁄2 cup water, half of the chopped garlic, and a pinch of salt to a boil over high. Stir in couscous; cover and remove from heat. Let sit, off heat, about 5 minutes. Fluff with a fork and stir in 1 teaspoon oil. Season to taste with salt and pepper. Cover to keep warm until ready to serve.

Preheat broiler with a rack in the top position.

Drain and rinse chickpeas; pat dry with paper towels.

Halve carrots lengthwise, then cut on an angle into 2-inch pieces.

On a rimmed baking sheet, toss carrots and chickpeas with 2 tablespoons oil and 1 tablespoon baharat seasoning; season with salt and pepper. Broil on top oven rack until carrots are caramelized and chickpeas are golden and crispy, shaking baking sheet halfway through cooking time.

While veggies broil, remove mint leaves from stems. Coarsely chop leaves; discard stems. Coarsely chop pistachios.

In a small bowl, stir to combine mint, pistachios, remaining chopped garlic, 2 teaspoons each of vinegar and oil, and a pinch of sugar. Season to taste with salt and pepper.

Spread 2⁄3 of the tzatziki across the bottom of serving bowls. Top with couscous and roasted chickpeas and carrots.

Serve carrots and chickpeas bowl with remaining tzatziki and mint-pistachio vinaigrette over top. Enjoy!


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