Description
A vibrant, flavorful dish that combines couscous and chickpeas with zesty lemon and garlic, perfect for a nutritious meal.
Ingredients
Scale
- 1 cup Couscous
- 1 can Chickpeas, drained and rinsed
- 3 cloves Garlic, minced
- Juice from 1 whole Lemon
- 2 tablespoons Olive Oil
- 1 ½ cups Vegetable Broth
- ÂĽ cup Parsley, chopped
- Salt and Pepper, to taste
- Optional Add-Ins: diced bell peppers, raisins, or toasted almonds
Instructions
- In a medium-sized pot, bring the vegetable broth to a boil. Stir in the couscous, remove from heat, and cover. Let it sit for about 5 minutes.
- While the couscous is cooking, heat olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the drained chickpeas and let them cook for an additional 3-4 minutes.
- Fluff the couscous with a fork and gently fold it into the skillet with the chickpeas and garlic.
- Pour the fresh lemon juice over the mixture and add the chopped parsley. Season with salt and pepper to taste.
- Remove the skillet from the heat and serve warm, garnished with more parsley if desired.
Notes
For a gluten-free option, substitute couscous with quinoa. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: couscous, chickpeas, vegetarian, quick meal, healthy recipe
