Israeli Couscous With Lemon Za'Atar Roasted Chickpeas And Carrots

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   ["Preheat oven to 375 degrees. Combine carrots and chickpeas in a medium bowl.", "Whisk together all dressing ingredients. Pour half of the dressing over carrots and chickpeas and toss to combine.", "Spread dressed carrots and chickpeas onto a parchment lined baking sheet in a single layer.", "Bake for 15-20 minutes, shaking pan about halfway through. Taste for doneness. Carrots should be tender and lightly browned and chickpeas will have a slightly crunchy exterior while still soft on the inside.", "While carrots and chickpeas are roasting, heat 2tsp olive oil in a medium saucepan over medium high heat.", "Add dry Israeli couscous and, stirring frequently, cook until pasta has reached a toasted golden brown color, about 5-7 minutes.", "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.

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   Remove from heat, fluff with a fork and allow to stand for 10 minutes.", "Turn cooked couscous into a medium serving bowl.

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   Pour remainder of the dressing over top and toss to combine.", "Add roughly one third of the roasted carrots and chickpeas,

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   stirring them into the couscous mix.

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   Add the remainder of roasted carrots and chickpeas right before serving,

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   this will keep them crispy.", "Garnish with spring onions and extra za'atar."]

* Per serving · 4 servings · Values may vary.