Spicy Roasted Broccoli, Chickpeas & Couscous

With Fresh Herbs, Crunchy Nuts & Lime Dressing

Sometimes the simplest ingredients make the most delicious meals. This colorful, plant-forward bowl brings together crispy roasted broccoli, golden chickpeas, fluffy couscous, fresh herbs, and crunchy nuts, all finished with a sweet and spicy lime dressing.

It's the perfect combination of textures and flavors: a little smoky, a little tangy, a little sweet, and just enough heat.

We especially love this recipe because it's as nourishing as it is satisfying. Broccoli delivers fiber, vitamins, and antioxidants, while chickpeas add plant-based protein and even more fiber. It's a beautiful example of how simple, whole-food ingredients can come together to create something special.

Serve it warm for a satisfying dinner or enjoy the leftovers for lunch the next day.

Ingredients

• 11/4 cups low-sodium vegetable stock

• 1 cup traditional couscous

• Kosher salt

• 4 tablespoons extra-virgin olive oil, divided

• 1/4 cup roasted salted peanuts, almonds, or cashews

• 1/4 bunch fresh cilantro or parsley

• 2 pounds broccoli florets

• 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry

• 1/2 teaspoon smoked paprika (optional)

• Freshly ground black pepper

• 1 lime, plus more as needed

• 1/4 cup honey or maple syrup, plus more as needed

• 1/2 teaspoon red pepper flakes

Directions

1. Preheat the oven.

Preheat the oven to 450°F. Line a large baking sheet with parchment paper.

2. Warm the stock.

Warm the vegetable stock in a small saucepan over medium heat for a few minutes, until hot.

3. Prepare the couscous.

Combine the couscous and ½ teaspoon salt in a large bowl. Pour the warm stock and 1 tablespoon olive oil over the couscous and stir to combine. Cover the bowl with a plate and let stand for about 5 minutes, or until the liquid has been completely absorbed. Fluff with a fork.

4. Prepare the toppings.

Roughly chop the nuts and the cilantro leaves and tender stems. Set aside.

5. Roast the broccoli and chickpeas.

Place the broccoli on the prepared baking sheet, breaking any large florets into smaller pieces. Scatter the chickpeas around the broccoli.

Drizzle with 2 tablespoons olive oil and sprinkle with smoked paprika (if using), 1 teaspoon salt, and freshly ground black pepper.

Toss to coat well and spread everything into an even layer. Roast for 15–20 minutes, shaking the pan halfway through, until the broccoli is tender with crisp, golden edges and the chickpeas are lightly browned.

6. Make the sweet-spicy lime dressing.

While the vegetables roast, halve the lime and squeeze the juice into a small bowl.

Whisk in the remaining 1 tablespoon olive oil, honey or maple syrup, red pepper flakes, 1/4 teaspoon salt, and freshly ground black pepper.

Taste and adjust with additional lime juice, honey or maple syrup, or salt as needed.

7. Assemble and serve.

Drizzle the roasted broccoli and chickpeas with half the dressing and toss gently to coat.

Spoon the fluffy couscous into shallow bowls and top with the roasted broccoli and chickpeas.

Finish with chopped nuts and fresh cilantro or parsley. Serve the remaining lime dressing on the side.

Why We Love This Recipe

This is the kind of meal that perfectly captures our Tuesday Foods philosophy: colorful, satisfying, and full of nourishing ingredients.

Broccoli is rich in fiber, vitamin C, and beneficial plant compounds that support overall health.

Chickpeas offer a wonderful combination of plant-based protein and fiber, helping keep you satisfied while supporting digestive health.

Nuts and olive oil contribute heart-healthy unsaturated fats, while fresh herbs and lime bring brightness and flavor without the need for complicated ingredients.

Make It Your Own

We love recipes that leave room for creativity. Add a handful of baby spinach or arugula for extra greens, swap the couscous for quinoa if you're avoiding gluten, or sprinkle with toasted pumpkin seeds for an extra crunch.

This dish is also wonderful for meal prep. Store the couscous, roasted vegetables, and dressing separately in the refrigerator and assemble when you're ready to eat.

Simple ingredients, beautiful flavors, and a whole lot of goodness. That's our kind of eating.