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      1. Preheat your oven to 375Β°F. Transfer the marinated chickpeas to a lined baking sheet and place them in the oven to cook for approximately 18 minutes.

      2. Bring a saucepan or pot (with a lid) to medium-high heat with 1 tbsp of oil. Meanwhile, boil at least 1.25 cups of water in a kettle. Once the pan is hot, add your couscous and toast for 3-5 minutes until it starts to brown. Next, add just over 1 cup (1.12 cups to be exact) of the boiling water. Reduce the heat to medium-low, stir, cover, and let it sit for 10 minutes. After 10 minutes, remove the lid and continue to cook until all the water has been absorbed.

      Gluten-Free Option: Quinoa: Rinse 3/4 cup of quinoa under cold water. Bring a saucepan or pot (with a lid) and 1.5 cups of water to a boil. Once boiling, add the quinoa. Reduce to low heat, cover, and simmer for about 15 minutes, or until the water is fully absorbed. Remove from heat, keep covered, and let it sit for 5 minutes. Fluff with a fork before serving.

      3. Remove your veggies and cut as shown below. 

      3. In a bowl combine your cucumber + tomato + shallot + parsley + juice of 1/2 lemon & a pinch of salt and pepper

      4. Build your bowl! Spread the babaghanoush over the bottom, then top with your couscous, chickpeas, and veggie mix. Finish with a squeeze of lemon and a pinch of salt and pepper.

      5. Enjoy! πŸ˜‹ πŸ‘Œ