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Israeli Couscous Salad with Broccoli, Chickpeas, and Pesto
Ingredients
  • subheading: For salad:
  • 1 bunch broccoli (1 ½ pounds), cut into small florets (about 4 cups)
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup dry Israeli couscous
  • ⅓ cup walnuts, toasted
  • 1 tablespoon capers
  • ¼ teaspoon red pepper flakes
  • ¼ cup grated Pecorino cheese
  • subheading: For pesto:
  • ½ cup fresh basil
  • ¼ cup walnuts, toasted
  • 1 small garlic clove
  • 2 tablespoons extra-virgin olive oil
  • juice and zest from one lemon
  • kosher salt and freshly-ground black pepper
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