Israeli Couscous with Chickpeas, Brussels Sprouts & Asparagus

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

Yum. I have another delicious recipe for you guys. It’s no Noodles with Peanut Sauce (that meal was epic), but it’s a good one! Introducing: Israeli Couscous with Chickpeas, Brussels Sprouts & Asparagus! Doesn’t that sound delicious? Well, it was!

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Israeli Couscous with Chickpeas, Brussels Sprouts & Asparagus

Makes 4-6 servings


  • 3/4 pound Brussels sprouts
  • 1 medium bunch of asparagus (~20 spears)
  • 1 15-ounce can of chickpeas, rinsed and drained
  • 2 cups uncooked Israeli couscous
  • 2.5 tbsp lemon juice
  • 5-6 cloves of garlic, minced
  • 1/2 cup grated Parmesan
  • Salt + pepper to taste


Preheat oven to 425*F. Cut Brussels sprouts in half, toss with olive oil, salt, and pepper.

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Cook for 20-22 minutes or until roasted to your taste preference.

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Meanwhile, cook Israeli couscous according to package instructions and then chop up asparagus and steam. (I added the asparagus to a Pyrex dish and nuked it in the microwave for 2 minutes to steam it.)

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Once the Brussels sprouts, Israeli couscous, and asparagus are finished cooking, combine them in a large bowl along with the chickpeas, lemon juice, garlic, Parmesan, salt, and pepper. Stir everything together and serve immediately. Eat and enjoy!

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This dish was so satisfying, but light at the same time because of the subtle lemon flavor and all of the green veggies. I ate it warm last night, but I think it’d also make a great cold dish in the summertime. 

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After dinner, I enjoyed a vanilla protein shake made with coconut milk. I guess it was dessert? Who am I?

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Last night’s CrossFit WOD was a ton of fun””all of my favorite exercises in one workout. If there were Thrusters in it, it’d be my perfect workout ever. (I’m a weirdo and love Thrusters.) I also loved the name of last night’s WOD: “Playtime,” which is how I often refer to CrossFit.

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Shoulder Press

5 – 3 – 1 (<– at least one set, but as many as possible)

75% – 85% – 95%



3 Rounds for time of:

800m Run

12 Handstand Push-ups

24 Kettlebell Swings

Rx: (53, 35)

L2: (45, 25)

L1: 400m run, (35, 25)

After a warm-up, we worked on some Shoulder Presses. I managed 1 rep at 65 pounds, which, at first, I was kind of bummed about. It didn’t seem like a lot of weight, especially compared to the Push Presses I was doing at 75 pounds for WOD 12.3. But, when I went back to check my previous Shoulder Press weight from two months ago (I keep a little notebook at my box with my weights and times), I realized that I increased my weight by 20 pounds! Twenty pounds!?! Woohoo! That’s some progress!

I finished the WOD in 20:01. The Handstand Push-Ups slowed me down, but I did them without bands!

Question of the Day

Do you keep records of your fitness progress? Does it motivate you to get faster/stronger? Do you reach your goals quicker this way?



  1. Pingback: Couscous Salad
  2. Finally tried Israeli Couscous! Sauteed with some mushroom stock and baby bellas, topped with greek yogurt and italian blend seasonings– SO much better than rice or pasta! Thanks for introducing me to another new food.

  3. I made this for dinner last night… I’m obsessed!! Roasted brussels sprouts are to die for on their own, but all the other yummy ingredients kicked it up a notch!! Thanks!

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