Israeli Couscous Salad with Broccoli, Chickpeas, and Pesto
Servings: Serves 4 Source: double-thyme.com
INGREDIENTS
For salad:
1 bunch broccoli (1 1/2 pounds), cut into small florets (about 4 cups)
1 15.5 oz can chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup dry Israeli couscous
1/3 cup walnuts, toasted
1 tablespoon capers
1/4 teaspoon red pepper flakes
1/4 cup grated Pecorino cheese
For pesto:
1/2 cup fresh basil
1/4 cup walnuts, toasted
1 small garlic clove
2 tablespoons extra-virgin olive oil
juice and zest from one lemon
kosher salt and freshly-ground black pepper
DIRECTIONS
Preheat oven to 400°F.
Place the broccoli and chickpeas side-by-side on a large rimmed baking sheet. Drizzle with oil and season with salt and pepper. Roast until the broccoli is tender and lightly browned, tossing once, about 20 minutes.
Cook the couscous according to package instructions (we like to cook it in veggie stock, but salted water is also fine).
To make the pesto: Finely chop the basil, walnuts, and garlic; transfer to a small bowl. Stir in the olive oil, lemon juice and zest, and season with salt and pepper.
Toss the couscous with the broccoli, chickpeas, walnuts, capers, and red pepper flakes. Stir in half the pesto. Taste and season with more pesto, salt, and/or pepper if necessary. Top with pecorino.
