Couscous with Mushrooms Chickpeas
Elevate your weeknight dinners with this flavor-packed Couscous with Mushrooms and Chickpeas recipe—a perfect blend of hearty textures, wholesome ingredients, and vibrant spices. Fluffy couscous is infused with the richness of vegetable broth, while sautéed mushrooms and tender chickpeas add earthy depth and plant-based protein. Seasoned with aromatic cumin, paprika, and coriander, the dish is brought to life with fresh parsley and a zesty squeeze of lemon. Ready in just 30 minutes, this Mediterranean-inspired one-pan meal is ideal for busy evenings, offering a satisfying and nutritious option that’s both vegan and irresistibly delicious. Serve it warm for a comforting dish, or enjoy it as a light, refreshing meal prep option for the week ahead.
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Recipe Information
Ingredients
- 1 cup couscous
- 1.25 cups vegetable broth
- 1 can chickpeas
- 2 cups mushrooms
- 2 tablespoons olive oil
- 2 cloves garlic cloves
- 1 medium onion
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons ground coriander
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons parsley
- 0.5 lemon
Instructions
Heat the vegetable broth in a small pot over medium-high heat until it starts to boil. Remove the pot from the heat, stir in the couscous, cover, and let sit for 5 minutes.
While the couscous is resting, prepare the vegetables. Finely chop the onion and mince the garlic cloves. Clean and slice the mushrooms.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Stir in the sliced mushrooms, ground cumin, paprika, and ground coriander. Cook for 6-7 minutes until the mushrooms are tender and have released their moisture.
Drain and rinse the canned chickpeas, then add them to the skillet. Season with salt and black pepper. Stir well and cook for another 2-3 minutes until the chickpeas are heated through.
Fluff the cooked couscous with a fork and add it to the skillet. Toss everything together until well combined.
Remove the skillet from the heat and stir in the chopped parsley and a squeeze of fresh lemon juice to brighten the flavors.
Serve the couscous warm, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 204.4 g | 74% | |
| Dietary Fiber | 45.0 g | 161% | |
| Total Sugars | 39.7 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3688 mg | 78% | |
*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.
