Spiced Grain with Legumes (Printable Version)

Fast grain dish with oven-roasted sweet spud and chickpeas covered in tangy lemon sauce.

# What You'll Need:

→ Spice blend

01 - 2 teaspoons ground cumin
02 - 2 teaspoons smoked paprika
03 - 1 teaspoon ground cinnamon
04 - 1 teaspoon table salt
05 - 1/4 teaspoon cayenne powder
06 - 1/4 teaspoon powdered ginger

→ For baking

07 - 1 19 oz tin chickpeas, washed and drained
08 - 1 lb sweet potato, skinned and cut into 1/2-inch chunks
09 - 2 tablespoons extra virgin olive oil

→ For the couscous

10 - 1 1/4 cups veggie broth or plain water
11 - 1 teaspoon extra virgin olive oil
12 - 1 cup dry couscous

→ For the sauce

13 - 1/4 cup extra virgin olive oil
14 - 3 tablespoons fresh lemon juice or 1 tablespoon white wine vinegar
15 - 1 clove garlic, finely chopped
16 - 1 teaspoon honey or swap brown sugar or agave syrup for vegan option
17 - 1/2 teaspoon dried parsley or 1 small tablespoon fresh parsley, chopped
18 - salt and freshly ground black pepper as needed

→ Optional topping

19 - Fresh parsley, chopped
20 - Lemon wedges

# Step-by-Step Guide:

01 - Stir together the cumin, paprika, cinnamon, salt, cayenne, and powdered ginger in a tiny bowl until fully blended.
02 - Lay out the sweet potato chunks and cleaned chickpeas on a big baking tray. Pour olive oil over them and sprinkle with your spice blend. Mix everything around to coat all pieces.
03 - Heat your oven to 425°F. Put the sweet potato and chickpea tray in for about 25 minutes. Flip everything halfway through cooking. They're done when you can easily poke the sweet potatoes with a fork.
04 - Pour water or veggie broth with olive oil into a pot and bring to a boil. Add couscous, put the lid on, and turn off the heat. Let it sit for 5 minutes, then stir with a fork to make it fluffy. Keep it covered so it stays hot.
05 - Mix olive oil, lemon juice, chopped garlic, honey, parsley, salt, and pepper in a small container or jar. Stir hard or shake until everything's combined well.
06 - In a big bowl, toss the warm couscous with the sauce until it's all coated. Then gently add the baked sweet potatoes and chickpeas. Taste and add more salt and pepper if you want.
07 - Top with some fresh parsley and lemon pieces if you'd like. Eat right away. You can keep any leftovers in the fridge for up to 4 days in a sealed container.

# Additional Notes:

01 - Want a gluten-free meal? Just swap in quinoa instead of couscous. Cook 1 cup quinoa following the package directions and use it the same way.
02 - Always check if it needs more salt after mixing everything, especially if you used plain water instead of broth.
03 - Makes enough for 6-8 people as a side or 4 people as the main dish.

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