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Israeli Couscous with Lemon Za'atar Roasted Chickpeas and Carrots

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Israeli Couscous with Lemon Za’atar Roasted Chickpeas and Carrots

Roasted root vegetables in autumn and winterare not particularly inventive-- until now. This dish offers a much needed twist, incorporating the crowd-pleasing za’atar spice with Israeli couscous, warm chickpeas and roasted carrots to create an Israel-ified upgrade of the comfort food we seek year after year. All of the main components of this recipe can be made ahead, making it a great mid-week dinner option or add it as a hearty, warming, vegetarian side or main!

Ingredients

Za’atar Dressing

1/4 cup extra virgin olive oil
1/2 large lemon, juiced
1 tsp. tahini
1 tbsp. za'atar
1/2 tsp. sea salt
1/4 tsp. ground black pepper

Everything Else

1 cup dry Israeli couscous
2 tsp. extra virgin olive oil
1 1/2 cups cooked chickpeas, drained
4 medium carrots, peeled and sliced into thin wedges
2 scallions, white and light green parts sliced thin
1-2 tsp. extra za'atar spice for (topping)

Directions

  1. Preheat oven to 375 degrees. Combine carrots and chickpeas in a medium bowl.
    Whisk together all dressing ingredients. Pour half of the dressing over carrots and chickpeas and toss to combine.

  2. Spread dressed carrots and chickpeas onto a parchment lined baking sheet in a single layer.

  3. Bake for 15-20 minutes, shaking pan about halfway through. Taste for doneness. Carrots should be tender and lightly browned and chickpeas will have a slightly crunchy exterior while still soft on the inside.

  4. While carrots and chickpeas are roasting, heat 2 tsp. olive oil in a medium saucepan over medium high heat.

  5. Add dry Israeli couscous and, stirring frequently, cook until pasta has reached a toasted golden brown color, about 5-7 minutes.

  6. Add 1 1/4 cup water, allow pasta to reach a boil, reduce heat to medium-low. Cover and cook until all water is absorbed, about 10 minutes. Remove from heat, fluff with a fork and allow to stand for 10 minutes.

  7. Turn cooked couscous into a medium serving bowl. Pour remainder of the dressing over top and toss to combine.

  8. Add roughly one third of the roasted carrots and chickpeas, stirring them into the couscous mix. Add the remainder of roasted carrots and chickpeas right before serving, this will keep them crispy.

  9. Garnish with spring onions and extra za'atar.

Having trouble sourcing high quality za’taar? Check out our Delicious Israel Culinary Kit to get our curated box of Israeli goodies delivered to your home.

Recipe source: Food52