FRIJE

Instructions

• 1.   Preheat the oven to 220 degrees and prepare the broth.
• 2.   Pat dry the chickpeas with a paper towel or a clean towel.
• 3.   Cut the zucchini lengthwise, then slice it into half-moons.
• 4.   Cut the plum tomatoes into quarters.
• 5.   Slice the spring onions into thin rounds, separating the white from the green parts.
• 6.   Mince or crush the garlic.
• 7.   Squeeze the lemon.
• 8.   On one half of a baking sheet lined with parchment paper, arrange the zucchini, plum tomatoes, and half of the thyme sprigs.
• 9.   Drizzle with half of the olive oil.
• 10.   Season with salt and pepper.
• 11.   Place the chickpeas on the other half of the baking sheet.
• 12.   Sprinkle with paprika powder, drizzle with the remaining olive oil, season with salt and pepper, then toss to coat.
• 13.   Bake the vegetables and chickpeas for 20 minutes or until they are crispy and golden.
• 14.   Stir halfway through cooking.
• 15.   Meanwhile, melt the butter in a wok or sauté pan.
• 16.   Sauté the garlic and white parts of the spring onions for 2 to 3 minutes over medium-high heat.
• 17.   Add the pearl couscous and the remaining thyme sprigs, then toast for 2 to 3 minutes or until the couscous is lightly golden.
• 18.   Add the broth and let the pearl couscous soak for 10 to 12 minutes covered.
• 19.   Stir regularly.
  Add water if the pearl couscous dries out too quickly.
• 20.   Crumble the feta and add half of it to the pearl couscous, along with the roasted zucchini and tomatoes, and 2 tsp of lemon juice.
• 21.   Serve the pearl couscous in a bowl or on a deep plate.
• 22.   Garnish with the chickpeas, green parts of the spring onions, and the remaining feta.

Nutritional information *