1 ½cupswhole wheat durum couscous, (or Israeli couscous)
16ouncesbroccoli florets, frozen
1 (15.5-ounce)canchickpeas, drained and rinsed
¼onion, finely diced
1teaspoonsalt
1teaspoongarlic powder
1 ½tablespoonsolive oil
2cupsvegetable broth
2cupsshredded cheddar cheese
Instructions
Preheat oven to 425 degrees Fahrenheit.
In a large mixing bowl, mix uncooked couscous, broccoli, chickpeas, onion, salt, garlic powder, olive oil, and vegetable broth.
Pour the couscous mixture into a baking dish and spread it out evenly.
Sprinkle shredded cheese over the couscous mixture.
Bake in the oven, uncovered, for 20-25 minutes. You should be able to fluff the couscous with a fork and the cheese should be melted.
Notes
Store leftovers in an air-tight container in the fridge for up to 3 days.See notes under "Recipe Tips and Tricks" for tips on serving to kids and baby-led weaning.