King Arthur Baking Company's Braided Lemon Bread

Decided to participate in King Arthur Baking Company's #ExtraordinaryBread challenge. Braided Lemon Bread is my latest bake and the original recipe has this to say about it, There's just something about lemon that brings a smile to even the dullest of days: its bright yellow color and zippy taste can't be beat. This bread combines soft and tender sweet dough with the tangy flavor of lemon, all wrapped up in a beautiful yet easy-to-shape mock braid. Note: I did cut the recipe in half and made just one loaf. 

Braided Lemon Bread Yield: 2 loaves

PREP - 20 mins /BAKE - 25 to 30 mins / TOTAL - 2 hrs 55 mins

INGREDIENTS

Sponge

3/4 cup (170g) water, lukewarm

2 teaspoons granulated sugar

1 tablespoon instant yeast 

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour 

Dough

All of the sponge

3/4 cup (170g) plain or vanilla yogurt, at room temperature

8 tablespoons (113g) unsalted butter, softened

2 large eggs, at room temperature, beaten

1/2 cup (99g) granulated sugar

2 teaspoons (12g) salt

2 teaspoons vanilla extract 

5 cups (600g) King Arthur Unbleached All-Purpose Flour 

Filling

6 ounces (170g) cream cheese, softened

1/4 cup (50g) granulated sugar

1/4 cup (57g) sour cream, at room temperature

2 teaspoons fresh lemon juice

1/4 cup (28g) King Arthur Unbleached All-Purpose Flour 

3/4 cup (203g) prepared lemon curd (click here for my homemade version)

Topping

1 large egg beaten with 2 teaspoons water and a pinch of salt

Coarse sparkling or sanding sugar 

 

INSTRUCTIONS                   

1. To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
   
2. To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
   
3. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
   
5. To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
   
6. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier. (Note: I did "forget" to roll out on parchment; it would have indeed made it much easier to transfer the braid!)
   
7. Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.
   
   
   
   
8. To shape the braid: Begin by using a bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  
   
9. Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
10. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 
    
    
    
    
11. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
12. Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
    
13. To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
    
14. Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying. 

Recipe without photos . . . Braided Lemon Bread Yield: 2 loaves

PREP - 20 mins /BAKE - 25 to 30 mins / TOTAL - 2 hrs 55 mins

INGREDIENTS

Sponge

3/4 cup (170g) water, lukewarm

2 teaspoons granulated sugar

1 tablespoon instant yeast 

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour 

Dough

All of the sponge

3/4 cup (170g) plain or vanilla yogurt, at room temperature

8 tablespoons (113g) unsalted butter, softened

2 large eggs, at room temperature, beaten

1/2 cup (99g) granulated sugar

2 teaspoons (12g) salt

2 teaspoons vanilla extract 

5 cups (600g) King Arthur Unbleached All-Purpose Flour 

Filling

6 ounces (170g) cream cheese, softened

1/4 cup (50g) granulated sugar

1/4 cup (57g) sour cream, at room temperature

2 teaspoons fresh lemon juice

1/4 cup (28g) King Arthur Unbleached All-Purpose Flour 

3/4 cup (203g) prepared lemon curd (click here for my homemade version)

Topping

1 large egg beaten with 2 teaspoons water and a pinch of salt

Coarse sparkling or sanding sugar 

 

INSTRUCTIONS                   

1. To make the sponge: In a large mixing bowl or the bowl of your stand mixer, stir together the sponge ingredients. Cover loosely with plastic wrap, and set aside to proof for 10 to 15 minutes.
2. To make the dough: In the same bowl, combine the sponge with the yogurt, butter, eggs, sugar, salt, and vanilla. Add 4 1/2 cups (540g) of the flour and mix with the paddle attachment until the dough is a rough, shaggy mass.
3. Switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes. Add more flour, if necessary, to achieve the correct consistency.
4. Place the kneaded dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise until it's quite puffy and nearly doubled, about 60 to 90 minutes. While the dough is rising, prepare the filling.
5. To prepare the filling: Combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. Reserve the filling and lemon curd until ready to fill the braids.
6. Gently deflate the dough and divide it in half. Cover half with plastic wrap and set it aside as you roll the first piece into a 10" x 15" rectangle. Rolling on parchment paper makes moving the bread to the baking sheet much easier.
7. Lightly press two lines down the dough lengthwise, to visually divide it into three equal sections. Spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" bare of filling at each end of the dough.  
8. To shape the braid: Begin by using a bench knife, a pair of scissors, or a sharp knife to cut and remove a 1” rectangle from each of the dough's four corners. This “notching” will make the ends of the finished braid neater.  
9. Next, fold the resulting dough "tab" over the edge of the filling on one end. Starting at that same end, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on each side.
10. Beginning on the left, lift the top dough strip and gently bring it across the filling diagonally. Repeat on the other side with the top dough strip, so that the two strips crisscross each other. Continue down the entire braid, alternating strips to form the loaf. When there are just two strips remaining (one on each side), fold the remaining "tab" over the filling, then crisscross the final two strips. 
11. Repeat the rolling, filling, and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. Set both loaves aside, lightly covered, to rise until quite puffy, 45 to 50 minutes.
12. Preheat the oven to 375°F. Brush the loaves with the beaten egg, and sprinkle with pearl sugar or coarse sparkling sugar.
13. To bake the braids: Uncover the braids and bake them for 25 to 30 minutes, or until they're golden brown. Remove them from the oven and cool for 15 to 20 minutes before serving.
14. Store any leftovers, well wrapped, in the refrigerator for a couple of days; freeze for longer storage. Reheat (or thaw and reheat) briefly before enjoying. 

Pesto-Parmesan Salmon

Definitely a keeper, this is another one of the recipes that my sister Marla Payne recommended. She found the recipe on Skinnytaste blog but then adapted it to use pesto instead of basil. Marla prepared it in an air fryer; I used the oven method. Recipe is easily adjusted for more or less servings.   

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

1. Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
   
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
   
5. Bake about 10 to 12 minutes*, depending on thickness of the salmon.  

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

1. Preheat air fryer to 400° F.  Spritz the basket with olive oil.
2. Season the salmon with lemon juice, salt and pepper.
3. In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
4. Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
5. In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Recipe without photos . . .

Pesto-Parmesan Salmon     2 servings

Olive oil

2 salmon filets, skin removed (about 5 oz. each)

1/4 large lemon 

Kosher salt

Coarsely ground black pepper

About 1 1/2 tablespoons mayonnaise

About 1 tablespoon pesto (purchased or homemade)

About 1 1/2 tablespoons grated Parmesan cheese

 

Oven directions:

Preheat the oven to 425° F.  Spritz or brush a sheet pan with olive oil.
Season the salmon with lemon juice, salt and pepper.
In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.
Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
Bake about 10 to 12 minutes*, depending on thickness of the salmon. 

*Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. To test for doneness, use a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.

 

Air Fryer directions:

Preheat air fryer to 400° F.  Spritz the basket with olive oil.
Season the salmon with lemon juice, salt and pepper.

In a small bowl, mix the mayonnaise with the pesto and half of the Parmesan.

Spread mayo mixture completely over the top of salmon. Sprinkle remaining Parmesan cheese on top.
In batches, air fry 7 minutes*, or longer depending on thickness of the salmon.

Kirby House Lemon Curd . . . sweet memories

Turning lemons into lemon curd today. This buttery and sweet mixture is a lemon lovers delight. I’ll use it for a lemon filled bread and as a tart filling. It’s made with simple ingredients and is the perfect way to preserve some Arizona lemons; the curd keeps for several months in the refrigerator.

The recipe evokes sweet memories of The Kirby House tea parties that were popular during the holiday. Warm scones (often accompanied by lemon curd) and an array of other sweets and savory tea sandwiches made up the tea-time offerings. The receipt for Lemon Curd, along with other tea-time recipes, appears in The Kirby House Cookbook.  

Lemon curd should have a glossy finish, hold together like pudding, feel smooth and creamy on the tongue, and it’s flavor a balance between tart and sweet.

 

Kirby House Lemon Curd     Makes 3 cups

4 large eggs, room temperature

2 cups granulated sugar

1/8 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup fresh lemon juice (approximately 2 to 3 lemons)

2 tablespoons grated lemon zest

1. It the top of a double boiler (or stainless steel bowl that can be set over a pan of boiling water to create a double boiler effect – water should not touch bottom of stainless steel pan), mix together the eggs, sugar and salt. Stir in butter, lemon juice and lemon zest. Note: Avoid using an untreated aluminum saucepan as the acid in the lemon juice may react with the aluminum creating a discoloration of the curd; anodized aluminum or stainless steel will NOT create this effect.
   
   
   
   
2. Cook until thick (pudding-like consistency), about 30 minutes, stirring frequently.
   
3. Cool to room temperature; store in refrigerator. Curd becomes thicker when cooled. Lemon curd keeps well in the refrigerator so may be prepared in advance.
   

Recipe without photos . . . Kirby House Lemon Curd     Makes 3 cups

4 large eggs, room temperature

2 cups granulated sugar

1/8 teaspoon salt

1/4 cup (1/2 stick) butter, softened

1/2 cup fresh lemon juice (approximately 2 to 3 lemons)

2 tablespoons grated lemon zest

1. It the top of a double boiler (or stainless steel bowl that can be set over a pan of boiling water to create a double boiler effect – water should not touch bottom of stainless steel pan), mix together the eggs, sugar and salt. Stir in butter, lemon juice and lemon zest. Note: Avoid using an untreated aluminum saucepan as the acid in the lemon juice may react with the aluminum creating a discoloration of the curd; anodized aluminum or stainless steel will NOT create this effect.
2. Cook until thick (pudding-like consistency), about 30 minutes, stirring frequently.
3. Cool to room temperature; store in refrigerator. Curd becomes thicker when cooled. Lemon curd keeps well in the refrigerator so may be prepared in advance.

Sausage and Chicken Gumbo

 It's Fat Tuesday so gumbo is on the menu! 

Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until  translucent  adding garlic when veggies begin to soften. Remove and set aside.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred.
   
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional liquid as needed.
   
5. Serve with cooked rice and garnished with sliced green onions.
   

Recipe without photos . . . Sausage and Chicken Gumbo   4 servings  

2 tablespoons+ olive oil

About 1/2 lb Andouille Smoked Rope Sausage olive oil, cut into chunks or coins

About 1/2 lb. chicken breast or thighs, boneless and cut into 1/2” pieces (or use cooked chicken and add when broth is called for in recipe)

1 medium onion, diced

2 ribs celery, diced

1/2 large green pepper diced

1 large garlic clove, minced.

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon Cajun seasoning

2 to 3 cups+ chicken broth

8 oz. tomatoes (canned or frozen – I used a frozen tomato mixture from our garden that included additional onions and peppers)

1 bay leaf

Cooked rice 

Green onions for garnish

1. Heat 2 tablespoons oil in Dutch oven over medium heat . Add sausage and chicken and brown (or add precooked chicken when broth is called for). Near end, add onions, celery and peppers (and more oil if needed) and sauté until translucent, adding garlic when veggies begin to soften. Remove and set said.
2. Add 2 tablespoons butter and melt at medium temperature. Stir flour into melted butter and continue to stir until mixture is a golden brown, add seasonings as mixture is stirred
3. Slowly whisk in 2 cups broth and tomatoes; add bay leaf.
4. Add bay leaf and then cooked meats and veggies. Simmer for at least 30 minutes or for an hour or two to meld flavors. Add additional broth as needed.
5. Serve with cooked rice and garnished with sliced green onions.

Add-A- Sweet Crunch Topping

Add-A- Sweet Crunch is an oat-based topping that adds flavor, crunch and fiber to yogurt, puddings, fruit, ice cream, or even cooked oatmeal. 

This recipe is from a 1978 publication, “The Quaker Oats Wholegrain Cookbook.”

Add-A- Sweet Crunch Topping    Makes about 2 cups

1/4 to 1/3 cup butter or margarine (original recipe called for 1/3 cup; I cut to 1/4)

1/4 to 1/3 cup packed brown sugar (original recipe called for 1/3 cup; I cut to 1/4)

1 1/4 cups oats, (quick or old-fashioned), uncooked

1/3 cup chopped nuts or wheat germ or unprocessed bran.

1/4 teaspoon ground cinnamon 

1. Melt butter and sugar in a large 10” skillet over low to medium  heat.
2. Add additional ingredients and cook, stirring constantly, for 5 to 7 minutes, until mixture is golden brown.
   
3. Spread onto ungreased cookie sheet to cool. 
   
4. Store in covered container in refrigerator up to 3 months.
5. Use as a topping over yogurt, puddings, fruit, ice cream, or even cooked oatmeal. Or sprinkle on the top of uncooked muffins or pancakes. 

Recipe without photos . . .

Add-A- Sweet Crunch Topping    Makes about 2 cups

1/4 to 1/3 cup butter or margarine (original recipe called for 1/3 cup; I cut to 1/4)

1/4 to 1/3 cup packed brown sugar (original recipe called for 1/3 cup; I cut to 1/4)

1 1/4 cups oats, (quick or old-fashioned), uncooked

1/3 cup chopped nuts or wheat germ or unprocessed bran.

1/4 teaspoon ground cinnamon 

1. Melt butter and sugar in a large 10” skillet over low to medium  heat.
2. Add additional ingredients and cook, stirring constantly, for 5 to 7 minutes, until mixture is golden brown.
3. Spread onto ungreased cookie sheet to cool. 
4. Store in covered container in refrigerator up to 3 months.
5. Use as a topping over yogurt, puddings, fruit, ice cream, or even cooked oatmeal. Or sprinkle on the top of uncooked muffins or pancakes.

Homemade Chai Concentrate

Served hot or chilled, chai’s spicy flavor with an underlying creaminess is my idea of a comforting drink. It’s black tea brewed with warm spices  and sweetened with sugar and honey. I’ve ordered it at coffee/tea shops but the BEST cup of chai was one prepared by Raju Sivarama Dandu—it is the standard by which I now judge all others. Not sure I’ll ever be able to match his cuppa but decided to give this Homemade Chai Concentrate a chance. I love the idea of a concentrate that I can keep in the refrigerator. The recipes I found suggest a blend of 50% chai concentrate and 50% milk. I prefer to use about 25% milk and 75% chai.

Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
   
   
   
   
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
   
   
   
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.
   

Recipe without photos . . . Homemade Chai Concentrate 

5 cups water

1/2 cup brown sugar sugar

8 black tea bags, remove tags and tie bags in a bundle

4 cinnamon sticks

2 star anise

8 cloves

10 cardamom pods

5 black peppercorns

5 whole allspice

2” piece of fresh ginger, thinly sliced

1 tablespoon honey

1/2 teaspoon vanilla 

1. In a large saucepan, bring the water and sugar to a boil over high heat. 
2. Add the tea bags, cinnamon, star anise, cloves, cardamom pods, peppercorns, allspice and ginger. Reduce the heat to medium low and simmer for 20 to 25 minutes. 
3. Pour the mixture through a fine mesh strainer into a large bowl and discard the spices. Stir in the honey and vanilla extract.
4. Let the chai concentrate cool to room temperature before transferring to a jar and storing in the refrigerator.
5. Combine 1 part chai concentrate and 1 part milk (As mentioned above, I prefer 25% milk to 75% chai concentrate).
6. Heat the mixture or serve with ice.

Sheet Pan Roasted Veggie Couscous

This meatless, quick-to-make dish is courtesy of The Kitchen on the Food Network. It is one of those recipes that can be changed based on what’s in the fridge—it my case, I had cauliflower but no red pepper. Chickpeas add protein, couscous (crushed durum wheat semolina formed into tiny pasta shapes) adds some bulk and roasted veggies are sources of additional nutritional value. The dish is tasty and a great way to use up excess veggies. Great as a meatless main dish, a vegan option or as a side dish with the veggies and pasta all in one simple dish. 

Sheet Pan Roasted Veggie Couscous  About 4 to 6 servings

1 cup small broccoli florets 

1 cup small cauliflower florets or 1 red bell pepper, cut into 1-inch chunks (about 1 cup) or whatever other veggie is on hand

2 medium carrots, cut into 1/4-inch rounds 

1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salt free seasoning (such as Penzey’s Arizona Dreaming)

Pinch crushed red pepper flakes, optional

1 1/4 cups vegetable broth

1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed 

1 cup couscous 

Optional finishing: Drizzle of extra virgin olive oil for finishing (I used a lime-flavored specialty olive oil but garlic or lemon-flavored oil would be good, or plain EVOO works . . . or squeeze 1/2 of a lemon or lime over finished dish  

1. Preheat the oven to 400°. 
2. Toss the prepped veggies together with 2 tablespoons olive oil and seasonings. 
   
3. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes; add drained chickpeas during the last 5 minutes of roasting. 
   
   
   

   
4. Right before veggies are finished, heat chicken broth in the microwave, brining it to a boil. 
5. Sprinkle the couscous in an even layer on top of the vegetables & chickpeas, drizzle with the remaining tablespoon oil and sprinkle with additional salt and pepper. 
6. Pour boiling broth over the top of the couscous and vegetables and cover with aluminum foil. Let set until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. 
   
   
   

   
7. Drizzle with EVOO or lemon/lime juice before serving if desired.
   

Recipe without photos . . .

Sheet Pan Roasted Veggie Couscous  About 4 to 6 servings

1 cup small broccoli florets 

1 cup small cauliflower florets or 1 red bell pepper, cut into 1-inch chunks (about 1 cup) or whatever other veggie is on hand

2 medium carrots, cut into 1/4-inch rounds 

1/2 yellow onion, cut into 3/4-inch large dice (about 1 cup) 

3 tablespoons extra-virgin olive oil 

Kosher salt and freshly ground black pepper 

Salt free seasoning (such as Penzey’s Arizona Dreaming)

Pinch crushed red pepper flakes, optional

1 1/4 cups vegetable broth

1 (15.5-oz.) can chickpeas (garbanzo beans), drained and rinsed 

1 cup couscous 

Pinch crushed red pepper flakes, for serving 

Optional finishing: Drizzle of extra virgin olive oil for finishing (I used a lime-flavored specialty olive oil but garlic or lemon-flavored oil would be good, or plain EVOO works . . . or squeeze 1/2 of a lemon or lime over finished dish  

1. Preheat the oven to 400°. 
2. Toss the prepped veggies together with 2 tablespoons olive oil and seasonings. 
3. Spread out in an even layer on a sheet tray. Roast until the vegetables are softened slightly and browned, 15 to 18 minutes; add drained chickpeas during the last 5 minutes of roasting. 
4. Right before veggies are finished, heat chicken broth in the microwave, brining it to a boil. 
5. Sprinkle the couscous in an even layer on top of the vegetables & chickpeas, drizzle with the remaining tablespoon oil and sprinkle with additional salt and pepper. 
6. Pour boiling broth over the top of the couscous and vegetables and cover with aluminum foil. Let set until the couscous is cooked through, 5 to 8 minutes. Remove the foil and fluff the couscous with a fork. 
7. Drizzle with EVOO or lemon/lime juice before serving if desired.