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Let’s Eat Together

Recipe for Couscous Protein Bowl with Beet Fennel

Makes around 4 servings

For the veggies:

-1 15 oz can chickpeas, drained and rinsed
-3-4 medium carrots cut into 1 inch pieces
-1 tsp smoked paprika
-1 tsp ground garlic
-1 tsp cumin
-½ tsp salt
-½ tsp pepper
-1 Tbs olive oil

For the bowl:

-1 8 oz package pearl couscous (sub with quinoa for GF)
-¼ cup parsley finely chopped
-¼ cup dill finely chopped
-½ cup Local Culture Beet Fennel sauerkraut
-½ cup crumbled feta cheese
-⅓ cup slivered almonds
-Toby’s feta dressing (or another creamy dressing of choice)

Coat the carrots and chickpeas in olive oil and spices and bake at 400F for 20 min or until golden brown and crispy
Prepare your couscous (or quinoa) and while its cooking chop up your dill and parsley
Add all the ingredients to a bowl and top with your creamy dressing.

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At Local Culture we are committed to sustainable practices and solutions. As a regenerative business, we take every step possible to minimize our waste by composting 100% of our facility’s food waste, never fermenting in plastic and packaging in glass jars.