Mediterranean Couscous
Whole grains, legumes, vegetables and spices combine in this healthy dish that has become a family favorite!
Ingredients
- 1 cup whole grain couscous
- 1 can garbanzo beans (low-sodium, organic)
- 1 large sweet potato (or 2 small)
- 6 radishes, halved and sliced
- 1 lemon, zested and squeezed into dressing bowl
- 1 shallot, chopped
- 3 Tbsp olive oil
- 2 green onions, sliced
- 1 tsp mint, dried (optional)
- 1 Tbsp cilantro, chopped
- 10 Kalamata olives, pitted
- 3 Tbsp pine nuts, lightly toasted
- 6 dates, pitted and chopped
- 1 ½ tsp berbere spice blend
- 1 ½ Tbsp za'atar spice blend
- Unrefined salt to taste
Instructions
- Heat oven to 425°.
- Place pine nuts on baking sheet and toast until lightly brown (about 5 minutes or longer if needed). Set aside.
- Cut sweet potatoes into ½ inch cubes.
- Open can and rinse garbanzo beans.
- Place sweet potato cubes and garbanzo beans on baking sheet used for pine nuts (drizzle with avocado oil if desired), sprinkle with berbere spice blend. Bake 20-25 minutes.
- Prepare couscous according to package directions. Turn off and set aside when done.
- Halve and slice radishes and set aside.
- Zest whole lemon into small bowl for dressing. Squeeze juice from lemon into bowl with zest.
- Finely chop shallot and add to dressing bowl.
- Add olive oil and za'atar spice to dressing and stir.
- Slice green onion and chop cilantro and set aside.
- Chop dates and olives and place in large bowl.
- Add couscous and garbanzo/sweet potato mix to large bowl with dates and olives and stir.
- Add radishes and dressing mix to large bowl with couscous and stir.
- Divide into bowls and garnish each with mint, cilantro, and green onions.
- Now for the best part…ENJOY!
Notes
This recipe is adapted from one I tried in a Green Chef home recipe delivery subscription. I want to give them credit and thanks for the great idea.