Broccoli and Chickpea Couscous

I stood in the rain for almost 40 minutes today after work while waiting for my (very late) bus to arrive. I didn't have an umbrella because who even carries an umbrella in Seattle? Pfft... (Ugh.)

By the time the bus finally showed up, I was a bit grumpy, a little soaked, and super hungry, so I scanned Pinterest for a few quick dinner ideas and found this one by the time I reached my stop.

I swung by the grocery store to pick up some things, then walked the rest of the way home and swiftly made the biggest couscous and broccoli mess I've ever seen in my kitchen. It was marvelous!

Here's the recipe I used:

• 1 cup Couscous
• 1.5 cups Vegetable Broth
• 1 tbsp Vegetable Oil
• 1 bunch Green Onions, diced
• 3 cups Broccoli, separated into florets
• 3 cloves Garlic, minced
• 1 15oz can Chickpeas, drained
• 2 tbsp Pine Nuts
• 2 tbsp Extra Virgin Olive Oil
• Juice of 1 small Lemon
• 3 tbsp fresh Curly Parsley, chopped
• Black Pepper
• Sea Salt

Serves 21. Add the couscous and the vegetable broth to a pot, and place it over low heat on the stove top. Let the stock absorb until the couscous is soft. While you're waiting, heat the vegetable oil in a frying pan and add the diced green onions, broccoli, and garlic. Cook them over low heat for 5 minutes, stirring regularly until the green onions and garlic are soft and the broccoli is tender but still holds a bit of crunch.

3. Stir in the chickpeas and cook for another 5 minutes. When the couscous and vegetables are ready, combine them and add the pine nuts, olive oil, lemon juice, and parsley. Add the black pepper and sea salt to taste. Mix and serve warm or cold.

The original (quinoa and leek) recipe can be found on Amuse Your Bouche.