Last week I shared this quick and easy Persian Chicken Kabob recipe and lots of you reached out to learn more about the side dish in the photo. Unfortunately I do not have the exact recipe for that dish since it was actually a combination of the dish I am sharing today with some leftover yellow rice from another meal. I didn’t have quite enough of either dish so I decided to throw them together at the last minute.
Now it terms of today’s recipe, it’s been one of my favorite sides lately as I find myself reaching for curry spices more often. Something about fall always makes me crave those deeper, richer spice blends and they work great in this Israeli couscous, chickpea, and lima bean side dish. It’s terrific served hot or cold and gets better in the fridge after a day or two. If you want to add some extra veggies, roasted cauliflower would be a perfect addition.
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