Golden Spiced Chickpea & Pearl Couscous Bowl with Lemony Tahini

Method

1. Position oven rack in center and preheat to 425°F. Line a rimmed baking sheet with parchment paper.

2. Pat chickpeas thoroughly dry with clean kitchen towels—this step is non-negotiable for achieving maximum crispiness. Spread in a single layer on the prepared sheet.

3. Toss the dried chickpeas with 1 tsp olive oil, cumin, and ¼ tsp salt. Roast for 20-25 minutes, shaking the pan halfway through, until golden-brown and blistered with some chickpeas split open.

4. While chickpeas roast, bring 1 cup water and ¼ tsp salt to a boil in a medium saucepan. Add couscous, reduce heat to low, cover tightly, and simmer 12 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.

5. Uncover and fluff couscous with a fork. Stir in remaining 1 tsp olive oil and parsley. The grains should be tender with a slight bite (al dente).

6. Whisk together Greek yogurt, tahini, lemon juice, garlic, and remaining ¼ tsp salt until smooth and pourable. If too thick, add water a teaspoon at a time—the sauce should coat a spoon thickly but drip smoothly.

7. Divide greens between two shallow bowls. Mound couscous alongside, then arrange cucumber, tomatoes, and crispy chickpeas. Drizzle tahini-yogurt sauce generously over each bowl and serve immediately.