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Couscous with roasted spiced chickpeas

kept bylaerkin

Makes 4 servings


1 540-ml can chickpeas, rinsed and drained
3 tbsp olive oil, divided
1 tsp brown sugar
½ tsp ground cumin
½ tsp kosher salt, plus more for vinaigrette
¼ tsp ground cinnamon
¼ tsp red pepper flakes
1 cup uncooked couscous
1 cup boiling water
Zest of 1 lemon
3 tbsp fresh lemon juice (about 1 lemon)
1 tsp honey
Salt and freshly ground black pepper
3 tbsp chopped fresh mint
1 bunch arugula, large leaves torn into bite-sized pieces, about 1 cup
¼ cup toasted pine nuts



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