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["Preheat oven to 375 degrees.
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Separate greens from radishes, wash thoroughly and slice into 1/2"" wide pieces.
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Set aside.", "Scrub radishes thoroughly, slice each in half lengthwise and place
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in a small mixing bowl with beans.", "Prepare dressing by whisking together olive oil, lemon juice,
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za'atar spice, tahini, salt and pepper.
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Pour half of the dressing over radishes and chickpeas; toss to combine.", "Spread coated radishes and chickpeas onto a parchment-lined baking sheet
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in a single layer.
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Bake for 15-20 minutes, shaking pan and flipping about halfway through.
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Finished radishes should be tender with slightly browned edges.", "While radishes and chickpeas are roasting, heat 2tsp olive oil in a
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medium saucepan over medium high heat.
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Add Israeli couscous and, stirring frequently, cook until pasta has reached a toasted,
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golden brown color, about 5-7 minutes.
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Add 1 1/4c water, allow pasta to reach a boil, reduce heat to medium-low.
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Cover and cook until all water is absorbed, about 10 minutes.", "Remove from heat, fluff with a fork and allow to stand for 10 minutes.", "Turn cooked couscous into a medium serving bowl and allow to cool slightly.", "Pour remainder of the dressing over top and toss to combine.
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Add roasted radishes and chickpeas, chopped greens and most of the spring onions,
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stirring them into the couscous mix.", "Garnish with reserved spring onions and extra za'atar.
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Serve at room temperature."]
