- 1 cup couscous, uncooked
- One 15-ounce can of chickpeas
- 3 cups broccoli
- ¼ cup olive oil
- ½ cup vegetable stock, plus more if needed
- ½ cup parsley
- ¼ toasted walnuts
- ¼ teaspoon salt
- ½ teaspoon dill
- ¼ teaspoon ground cumin
- Juice of 1 lemon
- 1 cup crumbled feta, for garnish
Cook the couscous as directed then toss with half a can of chickpeas and set aside. Meanwhile, steam the broccoli for no more than 5 minutes, then make the broccoli pesto.
In a food processor, combine the steamed broccoli, olive oil, vegetable stock, parsley, walnuts, salt, dill, cumin, and lemon and pulse until mixture is a smooth purée.
Toss the broccoli pesto with the couscous and chickpeas over very low heat (if too dry, add extra vegetable stock). Top with crumbled feta and serve hot.