spinach, artichokes, herbs, cream, pearl couscous, parmesan, chickpeas, grilled chicken.
This bowl is giving spinach & artichoke dip, but as a meal, and twice as tasty. It’s absolutely perfect for when you feel caught in the same lunch slump.
The secret to the creamy texture is plain Greek yogurt and Parmesan cheese.
We’re using pearl couscous as the base, swirling in sautéed onion, garlic, artichokes, and topping it all with crispy, crunchy, Parmesan crusted chickpeas. Rich, savory, creamy, all in less than 20 minutes.
"A big ole party dip, but just for one."
If you tried this recipe and loved it, drop by down below and let me know with a rating and comment! Feel free to also leave any questions or suggestions and I’ll get right back to you <3
Creamy Couscous Salad with Parmesan Crusted Chickpeas
Ingredients:
Couscous Salad
1/2 c pearl couscous, cooked according to package *
1 c vegetable broth
1/2 yellow onion, chopped
2 - 4 cloves garlic, minced
1 small jar artichoke hearts (in oil), drained and roughly chopped
1/2 cup plain fat-free Greek yogurt
2 tbsp Parmesan cheese
2 tbsp sun-dried tomatoes, chopped
1/4 tsp red pepper flakes, fresh parsley
2 handfuls baby spinach
4 - 6 oz grilled chicken breast, diced *optional
Chickpeas:
1 can chickpeas, drained, rinsed
1 tbsp olive oil
1 tbsp Parmesan
1/2 tsp garlic powder
Salt, pepper, to taste
(Serves 2)
Method:
1. Add chickpeas, olive oil, seasonings, and Parmesan to a small bowl, and mix together until the chickpeas are evenly coated. Spread in a single layer in your air fryer basket and air fry at 400F for 12 minutes. No air fryer? Bake at 425F for 20ish minutes or until chickpeas are golden and crispy.
2. While chickpeas are baking, add couscous and veggie broth to a medium pot. Bring to a boil, and then reduce heat to low. Cover and cook for 5-10 minutes or until is fully cooked and fluffy.
3. Heat up a large greased pan on medium-low heat. *I used some of the oil from the jar of artichokes. Add onions, diced chicken (if using), and cook for 4-5 minutes. The onions should be soft and translucent and the chicken no longer pink. Add in the garlic, spinach, artichokes, sun-dried tomatoes, mix using a spatula, and sauté until the spinach has cooked down.
4. Reduce heat to low and stir in the Greek yogurt, Parmesan, spices, with an extra pinch of salt. Mix together, folding in your couscous.
5. Transfer to two bowls and top with crispy chickpeas, extra Parm or nutritional yeast, fresh parsley, and enjoy 😊
*Nutritional values may vary based on what you use. I used 1/4 c chickpeas, 3 oz chicken, parmesan, olive oil, sun-dried tomatoes, FF greek yogurt.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
525 | 65 | 10 | 44 |
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