Name: Zesty Lemon Garlic Couscous with Chickpeas Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 can (15 oz) chickpeas, drained and rinsed; 2 cups vegetable broth (or water); 3 tablespoons olive oil; 4 cloves garlic, minced; Zest and juice of 1 large lemon; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper, to taste; ¼ cup fresh parsley, chopped; Optional: ¼ cup crumbled feta cheese or avocado slices for topping

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Introduction

Zesty Lemon Garlic Couscous with Chickpeas is a bright and flavorful dish that’s both healthy and satisfying. Quick to prepare, it combines toasted couscous with spiced chickpeas and fresh lemon for a delightful meal any time of day.

A brown bowl filled with a close-up view of a layered salad. The base layer consists of small white couscous pearls mixed with tiny bits of red onion, creating a speckled texture. Above this, a generous layer of pale yellow chickpeas is spread evenly. On top, finely chopped green herbs are scattered throughout, along with small white dollops of a soft cheese and thin yellow lemon zest strips, adding bright contrast. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup couscous
1 can (15 oz) chickpeas, drained and rinsed
2 cups vegetable broth (or water)
3 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 large lemon
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper, to taste
¼ cup fresh parsley, chopped (for garnish)
Optional: ¼ cup crumbled feta cheese or avocado slices for topping

Instructions

Step 1: In a medium saucepan over medium heat, heat 1 tablespoon of olive oil. Add the couscous and toast it lightly for 2-3 minutes, stirring frequently until it turns golden brown.
Step 2: In a separate pot, bring the vegetable broth or water to a gentle boil.
Step 3: Pour the boiling broth over the toasted couscous in the saucepan. Cover with a lid, remove from heat, and let it sit for about 5 minutes until the liquid is absorbed.
Step 4: While the couscous cooks, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Step 5: Add the drained chickpeas, ground cumin, and smoked paprika to the skillet. Cook for 5-7 minutes, stirring occasionally until the chickpeas are warmed through. Season with salt and pepper to taste.
Step 6: Fluff the couscous with a fork and add it to the skillet with the chickpeas. Pour in the lemon juice and add the lemon zest. Gently toss everything together until well mixed and heated through.
Step 7: Transfer the couscous and chickpea mixture to a serving dish. Garnish with chopped parsley and, if desired, crumble feta cheese or add avocado slices on top.
Step 8: Serve warm as a flavorful side dish or a wholesome main course.

Tips & Variations

For extra texture, toast the chickpeas in the skillet until they are slightly crispy before adding the spices.
Substitute vegetable broth with chicken broth for a richer flavor if not vegetarian.
Add chopped roasted red peppers or sun-dried tomatoes for a colorful twist.
Use quinoa instead of couscous for a gluten-free option.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to keep it moist.

How to Serve

The image shows a close-up of a bowl filled with a warm chickpea and couscous salad. At the bottom is a layer of golden-orange chickpeas mixed with small, pale couscous grains, both lightly coated with oil and spices giving a slight shine. On top, there is a colorful garnish of chopped fresh green herbs, small bits of white crumbled cheese, and thin strips of bright yellow lemon zest scattered over the salad. The food is served in a white bowl with a rustic look, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water can be used as a substitute, though vegetable broth adds more flavor to the couscous. If using water, consider seasoning it with a pinch of salt or herbs.

Is this recipe vegan?

The main recipe is vegan if you omit optional toppings like feta cheese. Use avocado slices or additional herbs to keep it plant-based.