Couscous with Chickpeas
Elevate your weeknight dinner game with this vibrant and savory Couscous with Chickpeas recipe! Featuring fluffy couscous infused with vegetable broth, spiced chickpeas sautéed in warm, aromatic cumin, paprika, and coriander, and the zesty brightness of fresh lemon juice, this dish is a delightful fusion of flavors and textures. Red onions lend a subtle sweetness, while a sprinkle of fresh parsley adds an herby finish that ties it all together. Ready in just 25 minutes, this vegetarian recipe is perfect for busy nights, offering a wholesome and protein-packed meal that’s as versatile as it is delicious. Serve it as a hearty main dish or pair it with your favorite Mediterranean-inspired sides for an unforgettable dining experience! Perfect for fans of quick, healthy, and flavorful recipes, this one’s bound to become a new favorite.
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Recipe Information
Ingredients
- 1 cup couscous
- 15 oz canned chickpeas
- 1.25 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground coriander
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley
- 0.5 cup red onion
Instructions
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat and add the minced garlic. Sauté for 1 minute until fragrant.
Add the vegetable broth to the saucepan and bring it to a boil.
Once boiling, remove the saucepan from the heat and stir in the couscous. Cover the pan with a lid and let it sit for 5 minutes to allow the couscous to absorb the liquid.
While the couscous is resting, drain and rinse the canned chickpeas and set them aside.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red onion and cook for 3–4 minutes until softened.
Add the chickpeas, ground cumin, ground paprika, ground coriander, salt, and black pepper to the skillet. Stir well to coat the chickpeas with the spices, and cook for 5 minutes, stirring occasionally.
Fluff the couscous with a fork and transfer it to a serving bowl.
Add the spiced chickpeas and cooked red onions to the couscous. Mix gently to combine.
Drizzle the lemon juice over the mixture and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 19.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
