Lemon Couscous with Roasted Broccoli and Chickpeas

Lemon Couscous with Roasted Broccoli and Chickpeas

Tossed with crispy roasted chickpeas and broccoli, this lemon couscous is bursting with fresh lemon flavor and an easy spring side dish that’s ready in only 35 minutes!

Tips for Perfect Couscous:
  • Cook couscous in salted water – this helps flavor the couscous.
  • Cut broccoli into uniform pieces – uniform 1-inch broccoli florets will roast up evenly.
  • Roast broccoli and chickpeas at 400F – this high heat helps crisp up the chickpeas and slightly char the broccoli.
  • Use fresh lemon and garlic – fresh makes a huge difference here!
  • Toast pine nuts – if you decide to use pine nuts make sure you toast them! Toss pine nuts around in a skillet over medium heat until the nuts are fragrant and lightly browned.
Recipe Variations:

Try these ideas for a different twist on this recipe.

Add cheese – feta, Parmesan, asiago, or goat cheese would all be amazing cheesy additions to this couscous.

Try different veggies – try roasting sweet pepper, asparagus, mushrooms, or zucchini in place of the broccoli. Be aware, cook time may vary.

Make it meaty – chicken sausage, or cooked shredded chicken would be great here!

Use pasta or rice – you can easily swap out the couscous for pasta or rice. You will need about 3 cups of cooked pasta or rice.

 Prep Time: 10 minutes

 Cook Time: 25 minutes

 Total Time: 35 minutes

 Servings: 4 servings


  • 2 cups water
  • 1 cup couscous
  • 2 cups broccoli florets, cut into 1-in pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter
  • 2 medium cloves garlic, minced
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 1 tablespoon minced fresh parsley
  • 1/2 cup Feta Cheese


  1. Pour water into a medium saucepan and lightly salt. Bring to a boil over high heat and add couscous. Cover pan, reduce heat to medium-low, and allow to cook 3-5 minutes until couscous is tender and water is evaporated. Remove couscous from heat, fluff with a fork, cover to keep warm, and set aside.
  2. Preheat oven to 400F. Lightly grease a large sheet pan and toss broccoli florets, chickpeas, olive oil, and salt and pepper to taste until evenly coated. Arrange in a single layer on sheet pan.
  3. Roast broccoli and chickpeas at 400F 20-25 minutes until broccoli is tender and chickpeas are crispy. Remove from oven and set aside for a moment.
  4. Melt butter over medium heat in a medium skillet. Add garlic and saute 1-2 minutes until fragrant.
  5. Add lemon zest, lemon juice, parsley, couscous, and roasted broccoli/chickpeas mixture to skillet and cook until heated through. Season couscous with salt and pepper to taste and top with feta cheese. Serve warm and enjoy!

Storing Instructions

Store couscous in refrigerator up to 6 days.


Serving: 8oz | Calories: 304kcal | Carbohydrates: 35.6g | Protein: 8.3g | Fat: 15.2g | Saturated Fat: 2.6g | Cholesterol: 5mg | Sodium: 149mg | Potassium: 304mg | Fiber: 4.6g | Sugar: 1.2g | Calcium: 40mg | Iron: 2mg

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