Turmeric Couscous with Chickpeas and Spinach

Ingredients

• 1 cup cup couscous
• 1 can (15 oz), drained and rinsed can chickpeas
• 4 cups cups baby spinach
• 1 tsp tsp ground turmeric
• 2 tbsp tbsp olive oil
• 2 cloves, minced cloves garlic
• 1, juiced lemon
• 1 cup cup vegetable broth
• 1/4 tsp tsp salt
• 1/4 tsp tsp black pepper(optional)
• 1/4 cup, crumbled cup feta cheese(optional)

Instructions

1. 1

   Bring the vegetable broth to a boil, stir in 1 tbsp olive oil, a pinch of salt, and 1/2 tsp of the turmeric, then remove from heat and stir in the couscous. Cover and let sit 5 minutes, then fluff with a fork.

2. 2

   While the couscous rests, heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.

3. 3

   Add the chickpeas and remaining 1/2 tsp turmeric to the skillet, cooking for 5 minutes and stirring occasionally until warmed and lightly coated.

4. 4

   Add the spinach and cook 2-3 minutes, tossing until just wilted. Season with salt and black pepper.

5. 5

   Add the fluffed couscous to the skillet, toss to combine, and finish with a squeeze of lemon juice. Top with crumbled feta if desired and serve.