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Broccoli, Couscous and Mashed Chickpea Bowls

These Broccoli, Couscous & Mashed Chickpea Bowls use the best vegetables of the season, & transform them into a delicious, hearty meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Grain Bowl
Servings: 4
Author: Taylor Stinson

Ingredients

  • 1 head broccoli
  • 1/2 red onion sliced
  • 2 in carrots slicedspirals
  • 1/2 cup red cabbage chopped
  • 1/2 cup sunflower sprouts
  • 1 cup cooked pearl couscous

Mashed Chickpeas

  • 1 can of Chickpeas drained and rinsed
  • 1/8 cup dill pickles finely diced
  • 1/8 cup red onion finely diced
  • 3 tbsp mayo
  • 2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp dried dill
  • 1/2 tsp turmeric
  • 1/8 tsp curry powder

Lemon dressing

  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup olive oil
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic chopped
  • 2 tbsp fresh parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Preheat oven to 450 F.
  • Cook pearl couscous (or other grain of your choice; quinoa would work well here) according to package directions and set aside.
  • Prepare vegetables, roasting broccoli and red onion in the oven with a bit of salt, pepper and about 1 tsp olive oil (I just eyeball it!) for about 6-7 min until tender.
  • Meanwhile, make the mashed chickpeas by adding all ingredients, then mashing mixture with a potato masher.
  • Prepare lemon vinaigrette by mixing all ingredients together with a whisk.
  • Arrange vegetables, couscous and mashed chickpeas in a large pasta bowl, pouring lemon vinaigrette overtop. Mix together or eat as is.
  • If preparing ahead of time, leave out lemon vinaigrette to add later once bowls are ready to eat.
  • Enjoy!