Lemon Herb Couscous with Roasted Chickpeas
Description:
This dish is a vibrant, healthy, and protein-packed meal featuring fluffy couscous tossed with fresh herbs and zesty lemon, paired with crispy roasted chickpeas. It’s perfect as a light lunch, dinner, or side dish. The combination of the lemony, aromatic couscous and the crunchy, spiced chickpeas makes it both satisfying and nutritious.
Ingredients
For the Roasted Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1–2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
Salt and pepper, to taste
For the Lemon Herb Couscous:
1 cup couscous
1 cup vegetable broth (or water)
1 tbsp olive oil
1 lemon (zest and juice)
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped (optional)
1–2 green onions, sliced
Salt and pepper, to taste
Optional Garnishes:
Toasted almonds or pine nuts
Feta cheese or vegan alternative
Extra lemon wedges
Time Required
Prep Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes
Instructions
1. Roast the Chickpeas:
Preheat the oven to 400°F (200°C).
Pat chickpeas dry with a kitchen towel to remove excess moisture.
Toss chickpeas in olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes, shaking the pan halfway, until golden and crispy.
2. Prepare the Couscous:
Bring 1 cup of vegetable broth to a boil in a small saucepan.
Remove from heat, stir in 1 cup of couscous, 1 tbsp olive oil, and a pinch of salt. Cover and let it sit for 5 minutes.
Fluff couscous with a fork and stir in lemon zest, lemon juice, parsley, cilantro (if using), and green onions. Adjust salt and pepper to taste.
3. Assemble the Dish:
Place couscous on a serving platter or bowl.
Top with roasted chickpeas.
Garnish with optional ingredients like toasted nuts, feta, or extra lemon wedges.
Tips:
For extra flavor, you can add a teaspoon of harissa or chili flakes to the chickpeas before roasting.
Couscous can be made with water if you don’t have broth, but broth adds extra flavor.
Chickpeas should be as dry as possible before roasting to get maximum crispiness.
Q&A Section
Q1: Can I make this recipe gluten-free?
Yes! Use gluten-free couscous or substitute with quinoa for a gluten-free version.
Q2: Can I prepare this in advance?
Yes, roasted chickpeas can be stored in an airtight container for up to 3 days. Couscous is best made fresh but can be stored separately in the fridge for 1–2 days.
Q3: How can I make it spicier?
Add chili powder, cayenne, or a dash of hot sauce to the chickpeas before roasting.
Q4: Can this be served cold?
Absolutely! This makes a great salad for lunchboxes or picnics. You can drizzle a bit more lemon juice and olive oil to refresh the flavors.
If you want, I can also create a visual step-by-step in
fographic showing how to make this dish—it makes cooking muc