I wanted to make something quick and simple with my left over chimichurri. Chimichurri goes well with practically all types of meats and fish, working as both marinade and condiment. But I decided to go a vegetarian route. I charred and peeled red, yellow and green peppers and marinated it with chimichurri along with a can of chickpeas and cubed feta. And then poured it over fluffy whole wheat couscous and let it soak up some of the marinade.
This looks like something I would love. mmm, chimichurri