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Chickpea & Bell Pepper Couscous with Lemon & Walnuts Recipe

Name: Chickpea & Bell Pepper Couscous with Lemon & Walnuts
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup walnuts, chopped; 2 cups vegetable broth; 1 (4 oz) package crumbled goat cheese; 2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed; 4 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1 small bunch fresh mint, chopped; 1 large red bell pepper, diced; 1 cup couscous; 2 medium yellow squash, sliced into half-moons; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt; 1 lemon, zested and juiced

Stashcook

This is a yummy dish with chickpeas, bell peppers, and couscous. It has nuts and lemon for extra taste. It's easy to make and very tasty. You can eat it for lunch or dinner.

Ingredients

1/3 cup walnuts, chopped

2 cups vegetable broth

1 (4 oz) package crumbled goat cheese

2 (15 oz) cans garbanzo beans (chickpeas), drained and rinsed

4 cloves garlic, minced

1 cup cherry tomatoes, halved

1 small bunch fresh mint, chopped

1 large red bell pepper, diced

1 cup couscous

2 medium yellow squash, sliced into half-moons

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

1 lemon, zested and juiced

Method

Preheat a skillet over medium heat and toast the chopped walnuts until fragrant, about 3-5 minutes. Remove from skillet and set aside.

In a small saucepan, bring the vegetable broth to a boil over high heat.

While the broth heats, heat olive oil in the skillet over medium heat. Add the diced red bell pepper and cook until softened, about 4-5 minutes.

Add the minced garlic and smoked paprika to the skillet and cook until fragrant, about 1 minute.

To the skillet, add the yellow squash and cook, stirring occasionally, until tender, about 5-6 minutes. Season with salt and black pepper.

Once the broth is boiling, add the couscous and half of the lemon juice; stir, cover with a lid, and remove from heat. Let it stand for 5 minutes.

Fluff the couscous with a fork and mix in the lemon zest.

Add the drained chickpeas, halved cherry tomatoes, and chopped mint to the skillet with the squash. Cook until heated through, about 2 minutes.

To serve, divide the couscous among plates, top with the chickpea and squash mixture, and sprinkle with crumbled goat cheese, toasted walnuts, and a drizzle of the remaining lemon juice.

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