- 1 tablespoon extra virgin olive oil
- 1 yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 tablespoons plant-based butter
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Crushed red pepper flakes to taste
- 1 cup pearl couscous
- 15- ounce can chickpeas
- 2 cups water
- 1 teaspoon extra virgin olive oil
- 5 ounces Lacinato kale, roughly chopped
- 10 mint leaves, torn; a few torn leaves reserved for garnish
- 10 basil leaves, torn; a few torn leaves reserved for garnish
- 1 lemon, juiced
- Salt and pepper to taste
Sauté the aromatics:
Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the onion and cook for 5–6 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Bloom the spices:
Add the butter to the pot. Once melted and bubbly, add the Italian seasoning, paprika, and crushed red pepper to taste. Cook for 45 seconds until fragrant.
Toast the pearl couscous:
Simmer the pearl couscous:
Calories: 368kcal | Carbohydrates: 55g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 372mg | Fiber: 10g | Sugar: 2g