Couscous w/ Sumac Roasted Chickpeas&Carrots and Tangy Tahini Sauce



Author Notes: Thyme scented wholewheat couscous with sumac roasted chickpeas and carrot matchsticks, drizzled with a lemon, tahini, sumac dressing. A quick, well balanced and nutrtious weeknight meal full of flavour. In fact it was last night's dinner. I had leftover thyme scented couscous in the fridge and a pot of fresh cooked chickpeas which was way more than I needed to prepare my Chewy Chickpea Bars. I would notmally add sumac roasted cauliflower and caramalized onions to this, but I was aiming for minimal prep work last night. 20 minutes later, dinner was served.Nissrine @ Harmony à la Carte

Serves: 2

Ingredients

Thyme Scented Couscous

  • 1/2 cup Wholewheat Couscous
  • 1 teaspoon Thyme, dried
  • 1 teaspoon Olive Oil, extra virgin
  • pinches Sea Salt

Sumac Roasted Chickpeas & Carrots with Tangy Tahini Sauce

  • 1/4 cup Cooked Chickpeas
  • 2 Small Carrots
  • 1/2 tablespoon Sumac
  • pinches Sea Salt
  • 1/2 tablespoon Olive Oil, extra virgin
  • 1 tablespoon Lemon Juice, fresh squeezed
  • 1 tablespoon Tahini
  • 1 tablespoon Water, filtered
  • pinches Sea Salt & Sumac to taste
In This Recipe

Directions

Thyme Scented Couscous

  1. Place couscous in a glass serving dish (not bowl), sprinkle with salt and thyme and mix well.
  2. Drizzle with olive oil and massage to coat all the grains, separating any clumps in the process.
  3. Boil water and poor over couscous, just barely covering it (about 1 cup)
  4. Cover and let stand for 10 minutes
  5. Rake with fork one layer at a time to separate and fluff without creating clumps

Sumac Roasted Chickpeas & Carrots with Tangy Tahini Sauce

  1. Place chickpeas on a parchment paper lined cookie sheet, sprinkle with a pinch of salt, sumac and olive oil. Mix to coat and roast in the oven until slightly crispy, about 20 minutes
  2. Slice carrots into matchstics and place on a parchment paper lined cookie sheet, sprinkle with a pinch of salt and remaining sumac and olive oil. Mix to coat and roast in the oven about 10 minutes.
  3. Mix lemon juice and tahini and season with sea salt and sumac to taste.
  4. Serve over Thyme Scented Couscous and Drizzle with Tangy Tahini Sauce

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