Zesty Lemon Garlic Couscous with Chickpeas Recipe
Zesty Lemon Garlic Couscous with Chickpeas is a vibrant, healthy dish combining toasted couscous with flavorful chickpeas sautéed in garlic, cumin, and smoked paprika. Enhanced with fresh lemon zest and juice, this easy-to-make recipe delivers a delightful balance of bright and savory tastes, perfect as a wholesome main or side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Grains & Legumes
- 1 cup couscous
- 1 can (15 oz) chickpeas, drained and rinsed
Liquids & Oils
- 2 cups vegetable broth (or water)
- 3 tablespoons olive oil
Seasonings & Flavorings
- 4 cloves garlic, minced
- Zest and juice of 1 large lemon
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Garnishes & Optional Toppings
- ¼ cup fresh parsley, chopped
- Optional: ¼ cup crumbled feta cheese or avocado slices for topping
Instructions
- Toast the Couscous: In a medium saucepan over medium heat, add 1 tablespoon of olive oil. When hot, add the couscous and toast it lightly for 2-3 minutes, stirring frequently until it turns golden brown to enhance its nutty flavor.
- Prepare the Broth: In a separate pot, bring the vegetable broth or water to a gentle boil, which will be used to cook the couscous.
- Cook the Couscous: 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 all the liquid is absorbed and the couscous is tender.
- Sauté the Garlic and Chickpeas: 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. Then add the drained chickpeas, stirring in the ground cumin and smoked paprika. Cook for 5-7 minutes, stirring occasionally until the chickpeas are warmed through and flavorful. Season with salt and pepper to taste.
- Combine Ingredients: Fluff the cooked couscous with a fork to separate the grains and add it to the skillet with the chickpeas. Pour in the lemon juice and sprinkle the lemon zest over the mixture. Gently toss everything together until well combined and heated through.
- Serve: Transfer the couscous and chickpea mixture to a serving dish. Garnish with freshly chopped parsley. Optionally, sprinkle crumbled feta cheese or top with avocado slices for added texture and flavor.
- Enjoy: Serve warm as a delicious, nutritious side or a fulfilling vegetarian main course.
Notes
- You can substitute water for vegetable broth for a lighter flavor.
- Adjust the spices to taste; add a pinch of chili flakes for heat if desired.
- For a vegan version, omit the feta cheese topping.
- To save time, use pre-minced garlic or garlic powder.
- Serve with a side of roasted vegetables or a fresh green salad for a complete meal.
Keywords: couscous, chickpeas, lemon garlic couscous, vegetarian, Mediterranean, healthy recipe, quick side dish, easy couscous recipe
