Crispy Chickpea Couscous with Cucumber and Dill-Yogurt
For this recipe spiced chickpeas are baked until crisp, tossed together with couscous and cucumbers, and topped with a dill infused yogurt. This meal is as fast as it is delicious and although it is meatless it still feels complete and satisfying.
Ingredients
- 1 15-oz can chickpeas (garbanzo beans drained and rinsed
- 10 garlic cloves peeled
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp paprika
- Kosher salt and pepper
- 1 tbsp plus 1 tsp olive olive
- 1/2 cup Greek yogurt
- 2 tbsp fresh dill chopped
- 2/3 cup pearled couscous
- 1/2 tsp cumin
- 1 English cucumber cut into 1/2 inch cubes
Instructions
- Preheat oven to 425°. In a large bowl toss together chickpeas, garlic, thyme, oregano, paprika, 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp olive oil. Transfer to a sheet pan and bake for 20 minutes until browned and crispy, tossing about halfway through.
- Meanwhile, in a small bowl combine yogurt, dill, and a pinch of salt. Set aside.
- Halfway through cooking chickpeas, heat 1 cup water over high heat in a covered medium-sized saucepan. When water is boiling stir in couscous, 1 tsp olive oil, and 1/2 tsp salt. Cover and reduce heat to low. Simmer, stirring occasionally, for 8-10 minutes until al dente.
- When couscous is done stir in cumin, cucumber, and chickpeas. Adjust seasoning with salt and pepper to taste.
- Divide amongst bowls and top with several dollops of the dill-yogurt.
Notes
If you prefer, the chickpeas could also be roasted in an air fryer, just reduce the temperature to 400° and start checking for doneness after 15 minutes.