18mLemon Chickpea Couscous Bowl
A bright vegetarian couscous bowl with lemon, chickpeas, cucumber, cherry tomatoes, and feta for a quick weeknight dinner.
- Energy
- 518 calories per serving
- Protein
- 18.4 g per serving
- Carbs
- 72.3 g per serving
- Fat
- 19.1 g per serving
- Sodium
- 1029 mg per serving
Shopping options
Cook this recipe
- couscous-1.5 cups
- water-1.5 cups
- canned chickpeas-1 can
- large lemon-1 each
- medium cucumber-1 medium
- cherry tomatoes-1 pint
- feta cheese-4 oz
- fresh parsley-0.5 cups
- extra-virgin olive oil-3 tbsp
- salt-0.75 tsp
- black pepper-0.5 tsp
Bring the water, 1 tablespoon olive oil, and 1/2 teaspoon salt to a boil in a medium saucepan.
Use caution around boiling water and lift the lid away from your face to avoid hot steam burns.
Stir in the couscous, cover, remove from heat, and let stand for 5 minutes.
Zest the lemon, then juice it into a large mixing bowl.
Add the remaining 2 tablespoons olive oil, lemon zest, remaining 1/4 teaspoon salt, and black pepper to the lemon juice; whisk with a fork.
Fluff the couscous with a fork and add it to the bowl.
Add the chickpeas, cucumber, cherry tomatoes, feta, and parsley.
Keep fingers tucked while chopping cucumber, tomatoes, and parsley.
Check the opened chickpea can for sharp edges when draining and rinsing.
Toss gently until evenly coated and serve warm.
How did it turn out?
Rating and review tools are unavailable right now.