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1. Preheat the oven to 425 F and line a large sheet pan with parchment paper or lightly oil it.
0.2 cup olive oil
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2. Trim the dry ends from the broccolini, leaving the stalks mostly intact, and slice any very thick stalks in half lengthwise. Thinly slice the red onion.
2 bunch broccolini,
1 piece red onion
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3. Spread the broccolini, chickpeas, and red onion on the sheet pan in an even layer.
2 bunch broccolini,
1.5 can canned chickpeas (drained and rinsed),
1 piece red onion
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4. Drizzle the vegetables with olive oil, then sprinkle over the cumin, coriander, smoked paprika, turmeric, red pepper flakes, most of the salt, and black pepper. Toss directly on the pan until everything is well coated and redistribute into a single layer.
0.2 cup olive oil,
1.5 tsp ground cumin,
1 tsp ground coriander,
1 tsp smoked paprika,
0.5 tsp ground turmeric,
0.2 tsp red pepper flakes,
1.5 tsp kosher salt,
0.5 tsp black pepper
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5. Roast until the chickpeas are crisped and the broccolini stems are tender with charred tips, stirring once halfway through, about 20 to 25 minutes total.
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6. While the pan roasts, finely chop the parsley and mint. Zest half of the lemon and finely grate or press the garlic.
0.5 piece lemon,
1 clove garlic,
0.5 cup fresh parsley,
0.2 cup fresh mint
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7. In a bowl, combine the Greek yogurt with the chopped herbs, lemon zest, garlic, a small pinch of salt, and a squeeze of lemon juice. Stir until smooth and chill until ready to serve.
1.5 tsp kosher salt,
1.2 cup plain Greek yogurt (full-fat or 2%),
1 piece lemon,
1 clove garlic,
0.5 cup fresh parsley,
0.2 cup fresh mint
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8. Bring the vegetable broth to a boil in a small saucepan. Stir in the couscous, remaining salt, and butter, cover with a lid, remove from heat, and let sit for 5 minutes.
1.5 tsp kosher salt,
1 cup couscous (plain, not pearl),
1.2 cup vegetable broth,
1 tbsp butter
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9. Fluff the couscous with a fork to separate the grains, then cover to keep warm until serving.
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10. Slice the remaining lemon into wedges. Spread some herbed yogurt over each plate, mound couscous on top, and spoon the roasted broccolini and chickpeas over everything. Sprinkle with toasted almonds if using and serve with lemon wedges for squeezing.
2 bunch broccolini,
1.5 can canned chickpeas (drained and rinsed),
1 piece lemon,
1 cup couscous (plain, not pearl),
0.2 cup toasted sliced almonds (optional garnish)
By james