Couscous W/ Sumac Roasted Chickpeas&Carrots And Tangy Tahini Sauce

• Thyme Scented Couscous
• 1/2 cup Wholewheat Couscous
• 1 teaspoon Thyme, dried
• 1 teaspoon Olive Oil, extra virgin
• Pinch Sea Salt
• Sumac Roasted Chickpeas & Carrots with Tangy Tahini Sauce
• 1/4 cup Cooked Chickpeas
• 2 Small Carrots
• 1/2 tablespoon Sumac
• Pinch Sea Salt
• 1/2 tablespoon Olive Oil, extra virgin
• 1 tablespoon Lemon Juice, fresh squeezed
• 1 tablespoon Tahini
• 1 tablespoon Water, filtered
• Pinch Sea Salt & Sumac to taste

1. Place couscous in a glass serving dish (not bowl), sprinkle with salt and thyme and mix well.
2. Drizzle with olive oil and massage to coat all the grains, separating any clumps in the process.
3. Boil water and poor over couscous, just barely covering it (about 1 cup)
4. Cover and let stand for 10 minutes
5. Rake with fork one layer at a time to separate and fluff without creating clumps
6. Place chickpeas on a parchment paper lined cookie sheet, sprinkle with a pinch of salt, sumac and olive oil. Mix to coat and roast in the oven until slightly crispy, about 20 minutes
7. Slice carrots into matchstics and place on a parchment paper lined cookie sheet, sprinkle with a pinch of salt and remaining sumac and olive oil. Mix to coat and roast in the oven about 10 minutes.
8. Mix lemon juice and tahini and season with sea salt and sumac to taste.
9. Serve over Thyme Scented Couscous and Drizzle with Tangy Tahini Sauce

thyme, couscous, thyme, olive oil, salt, carrots, carrots, sumac, salt, olive oil, lemon juice, tahini, water, salt

Taken from food52.com/recipes/27596-couscous-w-sumac-roasted-chickpeas-carrots-and-tangy-tahini-sauce (may not work)