Pantry Garden Inspired Roasted Vegetable Couscous

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon fennel seeds
• 1 cup spinach, chopped
• 1 can chickpeas, drained
• 1 tablespoon lemon juice
• 1/4 cup dill, chopped
• Salt and black pepper, to taste

Steps

1. Toss the spinach with olive oil, fennel seeds, salt, and black pepper on a sheet pan. Roast until the vegetables are tender.
2. Pour the vegetable broth over the couscous, cover the couscous, and let the couscous steam until tender.
3. Warm the chickpeas in a skillet until the chickpeas are hot.
4. Fluff the couscous with the roasted vegetables, chickpeas, and lemon juice.
5. Fold the dill through the couscous and serve warm.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.