Spinach Tomato Couscous Bowls

Ingredients

• 1.5 Cup Plain couscous - 1 1/2 (cups)
• 1.5 Cup Low-sodium vegetable broth - 1 1/2 (cups)
• 1 Can Canned chickpeas, drained and rinsed - 1 (15-ounce can), drained and rinsed
• 5 Cup Baby spinach - 5 (cups)
• 2 Cup Grape tomatoes, halved - 2 (cups), halved
• 1 Each Lemon - 1 (medium), Use both zest and juice.
• 2 Tablespoon Extra-virgin olive oil - 2 (tablespoons)
• 1 Teaspoon Garlic powder - 1 (teaspoon)
• 0.5 Teaspoon Ground cumin - 1/2 (teaspoon)
• 0.5 Teaspoon Fine sea salt - 1/2 (teaspoon)
• 0.25 Teaspoon Black pepper - 1/4 (teaspoon)

Instructions

1. Prepare the lemon

   1. Zest the lemon, then juice it. Set the zest and juice aside.

2. Heat the oil

   2. Heat the olive oil in a large saucepan over medium heat.

3. Cook the chickpeas and tomatoes

   3. Add the drained and rinsed chickpeas, halved grape tomatoes, garlic powder, cumin, salt, and black pepper. Cook for 3 to 4 minutes, stirring often, until the tomatoes begin to soften.

4. Add broth

   4. Add the vegetable broth and bring to a gentle boil.

5. Steam the couscous off heat

   5. Stir in the couscous, cover the pan, turn off the heat, and let stand for 5 minutes.

6. Fluff the couscous

   6. Fluff the couscous with a fork.

7. Wilt the spinach

   7. Stir in the baby spinach, lemon zest, and lemon juice. Cover for 2 minutes, then stir again until the spinach is lightly wilted.

8. Serve

   8. Divide into 4 bowls and serve warm.