Name: Lemon chickpea couscous bowls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 cup dry regular couscous (not pearl couscous); 1 cup, or package amount water for couscous; check the package ratio; 1 (15-oz) can canned chickpeas, drained and rinsed; 1 cup cucumber, washed and diced; 1 cup cherry tomatoes, rinsed and halved; ¼ cup fresh parsley, washed and chopped; 3 tbsp lemon juice; 2 tbsp olive oil; ½ tsp fine salt; ¼ tsp ground black pepper

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Start with the couscousCheck the package: this recipe uses regular couscous, not the larger pearl variety. Bring the listed water to a boil, using your package’s water ratio if different. Remove from the heat, stir in the couscous, cover and leave for the package time, usually about 5 minutes.
02Separate the grainsLift and loosen the couscous with a fork, then transfer it to a large bowl. Let the steam dissipate for about 5 minutes while you prepare the other ingredients.
03Mix the dressingWhisk the lemon juice, olive oil, salt and pepper in a small bowl.
04Build the bowlsFold the drained chickpeas, cucumber, tomatoes and parsley into the couscous. Add the dressing, toss gently and divide into four bowls.

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Lemon chickpea couscous bowls

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.

A little prep first.

One step at a time.

A few useful notes

Researched, with credit.

Check which couscous is in the box