Za'atar-Seasoned Couscous with Kale and Charred Lemon Recipe
Za’atar-seasoned couscous, chickpeas, and kale get a boost from lemon and cinnamon to create a scrumptious one-pot meal. Get the recipe!
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Cooking tools:
- Microplane
- Grill pan
- Skillet
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Fork
- Spoon
- Stove
Ingredients
- 1 cup chopped onion
- 4 cups thinly sliced kale, tough stems removed
- 3 cloves garlic, chopped
- 2 teaspoons za’atar seasoning
- 1 teaspoon lemon zest
- ½ teaspoon ground cinnamon
- 2 cups low-sodium vegetable broth
- 1 15-oz. can no-salt-added chickpeas, rinsed and drained
- ¼ cup chopped dates
- 2 cups dried whole wheat pearl couscous
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
- 2 tablespoons slivered almonds, toasted
- Charred lemon or lemon wedges (see tip, recipe intro)
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