You can use any carbohydrate you like such as: larger Israeli couscous, tiny pasta, quinoa, cubed and boiled potatoes etc. It’s very versatile.

Serves: 3-4 with a green salad

Ingredients

½ onion (or to save time: canned fried onions)

1 Tablespoon olive oil

1 head broccoli cut into small florets (or 2 handfuls purple sprouting broccoli)

1 cup (200g) Israeli couscous

1 ½ cups (375ml) boiling water

1 Tablespoon oil

2 garlic cloves

½ can chickpeas

Salt and pepper

Optional: dried chilli flakes

Method:

1. Slice the onion into paper thin pieces.

2. In a frying pan over medium-high heat, fry the onions until crispy (almost burnt). Drain on a paper towel to absorb excess oil and set aside.

3. Boil water and cook couscous according to package directions.

4. Peel the garlic and slice into thin slices, lengthwise.

5. Roughly chop the broccoli into small pieces about ½” big.

6. Place in a non-stick frying pan 1 Tablespoon olive oil, sliced garlic cloves and chopped broccoli. Heat over medium-high heat until tender-crisp – about 4 minutes.

7. Stir in the drained chickpeas and couscous.

8. Flavor with salt, pepper & red chili flakes to taste.

9. Top with crispy fried onions and eat right away. Enjoy!