INGREDIENTS
4 cups (1 L) broccoli florets
1½ cups (375 mL) cooked chickpeas, drained and rinsed
Extra-virgin olive oil, for drizzling
1 cup (250 mL) dry Israeli couscous
1 tablespoon (15 mL) capers
¼ cup (60 mL) walnuts, toasted
¼ teaspoon (1 mL) red pepper flakes
Sea salt and freshly ground black pepper
¼ cup (60 mL) grated pecorino cheese (optional)
CHOPPED PESTO
½ cup (125 mL) fresh basil
¼ cup (60 mL) walnuts, toasted
1 small garlic clove
2 to 3 tablespoons (30 to 45 mL) extra-virgin olive oil
2 tablespoons (30 mL) fresh lemon juice
1 teaspoon (5 mL) lemon zest
Sea salt and freshly ground black pepper
Yield: ½ cup (125 mL)
DIRECTIONS
Preheat the oven to 400°F (200°C).
Line two baking sheets with parchment paper. Place the broccoli on one baking sheet and the chickpeas on the other. Drizzle the broccoli and chickpeas with olive oil and pinches of salt and pepper and toss. Roast for 20 minutes, or until the broccoli is browned around the edges.
Bring a medium pot of salted water to a boil. Prepare the couscous according to the instructions on the package, cooking until al dente, about 9 minutes.
Make the chopped pesto: On your cutting board, combine the basil, walnuts, and garlic. Finely chop the ingredients together, and then place the mixture in a small bowl. Stir in the olive oil, lemon juice, and lemon zest and season with salt and pepper.
Toss the couscous with the roasted chickpeas and broccoli and the capers, walnuts, red pepper flakes, and half of the pesto. Taste and adjust the seasonings, adding more salt, pepper, or pesto. Serve with the grated pecorino cheese, if using, and the extra pesto on the side.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE: Use quinoa or millet instead of couscous.