lemony broccoli-chickpea bowls

Step 1

Heat the oven to 350°F. Toast the walnuts on a baking sheet until browned and fragrant, 7 to 8 minutes. Transfer to a bowl or cutting board. Increase the oven temperature to 425°F. DON’T FORGET THIS!

Step 2

Meanwhile, cut the broccoli into bite-size florets. Trim off the tough parts of the stem; discard. Slice the stem crosswise into ~1/4-inch pieces. Drain the chickpeas in a colander but DO NOT RINSE. Place paper towels on the now-empty baking sheet (careful, it will be hot), then pour the chickpeas over top. Blot dry; discard paper towels.

Step 3

Add the broccoli florets and stems to the baking sheet. Drizzle everything (including the chickpeas) with 2 tablespoons of the oil and season with salt and several grinds black pepper. Toss to coat and arrange in a single layer. Roast, tossing everything towards the end of the cook time, until crispy, 25 to 30 minutes.

Step 4

While that’s roasting: Cook the couscous in a medium pot according to package directions. In a small bowl, combine the basil, garlic, red pepper flakes, zest and juice of 1 lemon, and remaining 1 tablespoon oil. Chop the toasted walnuts and add half. Stir to combine; season with salt and pepper.

Step 5

Add the broccoli and chickpeas to the couscous along with the capers and the remaining walnuts. Stir in half the sauce.

Step 6

Divide between bowls and top each with Parmesan and a spoonful of remaining sauce.