Today started with the promise of rain.  It was cooler and cloudy.  Unfortunately the rain skirted our area (Mikayo-try harder), but at least it held off the heat until late afternoon.  I was going to be able to grill after all.

I love chickpeas.  I use them in soups, salads and make my own hummus on a regular basis. (I haven’t post mine because it seems there are lots of hummus recipes already available.)  I wanted to try something a little different.  I have seen recipes where they bake chickpeas with a balsamic dressing; it looked like it had possibilities for the makings of a meal.

Mushrooms enhance the flavor of whatever they are cooked with. (dangling participle-terrible!)  I like a Mediterranean herb pallet with a little feta.  My son is not a huge mushroom fan so I decided to serve this over couscous, which he really likes.  After tasting it, I asked him if I could make this again, and he said “Oh yes!”  When I noted that he usually is less than enthused with mushrooms he just shrugged and said “this works”.  Music to my ears.

This would work well with any grilled meat.  I used spicy sausage because its what I had.  Smoked kielbasa, lamb, or grilled chicken would also work quite nicely.

You’ll need:

2-16 oz cans chick peas (garbonzo beans), rinsed and drained

3 Tbs olive oil (good stuff)

1 1/2 Tbs balsamic vinegar

2 Tbs fresh basil, minced

1 tsp fresh rosemary, minced

3/4 tsp sea salt

1/2 tsp dried oregano, or 1 tsp fresh, minced

1/2 tsp dried thyme, or 1 tsp fresh, minced

1/2 tsp buffalo Tabasco (or your favorite garlic hot sauce)

8 oz crimini  mushrooms, washed, cut in half and sliced thick

3 cups of prepared couscous (your favorite), I use whole wheat

grilled meat of your choice

1 cup crumbled feta

Preheat your grill to 400F.  In a grilling basket, place a sheet or 2 of aluminum foil so that it goes up the sides at least 1-2 inches.

Pour your chick peas into the basket.  In a small bowl, mix your olive oil, vinegar, 1 Tbs of basil, rosemary, salt, oregano, thyme and Tabasco.  Drizzle herb mixture over chick peas and stir.  Place basket in grill and let cook for 10-15 minutes.

While the chick peas are roasting….

Wash and slice your mushrooms. Slice them at least 1/4 inch thick so they can withstand the roasting without falling apart.  Drizzle with a little olive oil and balsamic vinegar.  Add mushrooms to the grill basket and lightly stir.  Continue to roast for another 15 minutes or so.

You can grill your meat while the chickpeas and mushrooms are roasting, if so desired.  Prepare you couscous according to package directions.

To serve, place couscous on plate and spoon mushroom/chickpeas over the top.  Sprinkle with feta cheese and remaining basil.  Serve with grilled meat.  Enjoy!