Guest Recipe: CAROLINE CHAMBERS!

One of my writing rules is “no clichés,” but when it comes to Caroline Chambers, she truly needs no introduction. In a surprise to no one, her new cookbook, What To Cook When You Don’t Feel Like Cooking: Make It Fast debuted in the number one spot on the New York Times bestseller list, outranking the silver-medal placement for her first book. That all tracks, though—Caro sits in the top spot for food newsletters here on Substack, too!

The first thing I noticed as I flipped through the new book is the sheer volume of recipes. One hundred dinners. That will cover you till Thanksgiving! I chose a veggie bowl with couscous, roasted broccoli, and crispy chickpeas, dressed with a hot honey vinaigrette, which I’m sharing below.

If you haven’t listened to Caroline’s appearance on my podcast, Worst Day Of My Life (So Far!), well—you must. You’ll never think about mashed potatoes the same way again.

Carla Pod

Caroline Chamber's Worst Day Ever

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November 13, 2024

Earnings from to Food Processing are poured into my work developing and writing recipes and self-producing this podcast. I can’t do it without your support. <3

Thank you, Caro, for all the fabulous meals.

HOT HONEY ROASTED BROCCOLI AND CHICKPEAS WITH COUSCOUS

From What to Cook When You Don’t Feel Like Cooking: Make It Fast by Caroline Chambers

Serves 2 to 4

Whenever I return home from any trip, I have one blanket craving: vegetables. I’ll grab whatever veg is on the brink of expiring in my fridge (it’s almost always a bag of broccoli florets) and roast it to crisp perfection along with a can of chickpeas, which my pantry is never without. Add a nice dressing and an easy grain, and this simple, delicious veggie bowl becomes a full welcome-home feast.

1¼ cups low-sodium vegetable stock (or Better Than Bouillon + water)

1 cup couscous

Kosher salt

Extra-virgin olive oil

¼ cup roasted salted peanuts, almonds, or cashews

¼ bunch cilantro or parsley

2 pounds broccoli florets

1 (15-ounce) can chickpeas, drained, rinsed, and patted dry

½ teaspoon smoked paprika (optional)

Freshly ground black pepper

1 lime, plus more if needed

¼ cup honey, plus more if needed

½ teaspoon red pepper flakes

Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Warm the stock in a small saucepan over medium heat for a few minutes or in the microwave for a few seconds

Combine the couscous and ½ teaspoon salt in a large bowl. Pour the warm stock and 1 tablespoon olive oil over the couscous and stir together with the couscous. Cover the bowl with a plate or plastic wrap and let stand for 5 minutes, until the liquid has been completely absorbed. Fluff with a fork.

Meanwhile, chop the nuts and the cilantro leaves and tender stems.

Place the broccoli on the prepared baking sheet; use your hands to break any large florets into smaller ones as you do this. Scatter the chickpeas around the broccoli. Add 2 tablespoons olive oil, the paprika (if using), 1 teaspoon salt, and some black pepper. Toss to coat well and spread out the broccoli and chickpeas in an even layer. Roast for 15 to 20 minutes, until the edges are crisp and golden, shaking the pan halfway through.

Meanwhile, halve the lime and squeeze the juice into a small bowl. Whisk in 1 tablespoon olive oil, the honey, red pepper flakes, ¼ teaspoon salt, and some black pepper. Taste and adjust the flavor with more lime juice, honey, and/or salt.

Drizzle the roasted broccoli and chickpeas with half the dressing and toss to coat. Spoon the couscous into shallow bowls and top with the broccoli and chickpeas. Garnish with the chopped nuts and cilantro and pass the remaining dressing at the table.

Tip: For milder heat, use a drizzle of sriracha or some smoked paprika in the honey instead of red pepper flakes, or just skip the pepper flakes!

Swap: Swap in fine or quick cooking bulgur for the couscous (increase the water to 2 cups and let it stand for 10 to 12 minutes). • Use cubed firm or extra-firm tofu or cooked lentils in place of the chickpeas.

Recipe reprinted with permission from What to Cook When You Don’t Feel Like Cooking: Make it Fast by Caroline Chambers © 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Erin Scott.