- Prep-time: / Ready In:
- Makes 7 cups
- Serving size: 1¾ cups
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The earthy, aromatic flavors of za’atar seasoning pair deliciously well with citrusy lemon zest and warming cinnamon, giving this grain-forward entree a bright, rich flavor. Water-sautéed onions and wilted kale form the base of the dish. Once the veggies are soft and sweet, add whole-wheat pearl couscous, seasonings, chickpeas, and chopped dates. Top it all off with chopped fresh parsley, slivered almonds, and a squeeze of smoky, tangy charred lemon. This fragrant dish is hefty enough to enjoy as a main meal but also makes an excellent side or potluck offering.
Tips
Charred lemon: Cut a lemon in half. Heat a small skillet or grill pan over medium-high. Place lemon, cut sides down, in the hot skillet. Cook 3 minutes or until heated through and charred. Do not move or turn lemon halves while cooking. If you like, cut lemon halves into wedges.
Gluten-free version: To make this gluten-free, use quinoa or brown rice instead of whole wheat couscous.
For more inspiration, check out these tasty ideas:
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)
Instructions
- In a large pot cook onion 3 to 4 minutes or until tender, stirring frequently and adding water, 1 to 2 tablespoon at a time, as needed to prevent sticking. Stir in kale until wilted. Add garlic; cook 1 minute. Stir in za’atar seasoning, lemon zest, and cinnamon. Add broth, chickpeas, dates, and 1 cup water. Bring to boiling. Stir in couscous. Remove from heat. Cover and let stand 10 minutes.
- Fluff couscous mixture with a fork. Stir in lemon juice, salt, and pepper. Sprinkle servings with parsley and almonds. Serve with charred lemon.
Per serving (1¾ cups): 541 calories, 110 g carbohydrates, 23 g protein, 5 g total fat, 0 g saturated fat, 0 g cholesterol, 562 mg sodium, 21 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(0 from 0 votes)According to the photo I think the recipe calls for Israeli couscous so that should be more clear. Couscous is not the same as the Israeli couscous.
Hi Karin, Thanks for pointing that out. Yes, the instructions should specify that it is Israeli (aka pearl) couscous. We've updated the recipe.