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May 1, 2013

Lemony Couscous with Chickpeas

Moosewood Restaurant Simple Suppers

  • Lemony and herbal, this couscous recipe boasts protein from chickpeas, too. Meredith Lee/The HSUS

Serves 4

1 1/2 cups (350g) uncooked couscous
1/2 teaspoon salt, or to taste
2 1/2 cups (575ml) boiling water
2 lemons, preferably organic
1/4 cup (60ml) olive oil
One 14-ounce can (400g) of chickpeas, rinsed and drained
1 cup (225g) chopped black olives

One or more of:
2 tablespoons minced fresh dill
1/2 cup (half a small bunch) finely chopped fresh parsley
1/2 cup (125g) finely chopped scallions (spring onions)
1/2 cup (half a small bunch) minced fresh mint

1/2 cup (125g) chopped toasted almonds

Put the couscous and salt into a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed. Grate the lemon peels and juice the lemons. Stir together the lemon zest, 1/4 cup (60ml) of juice, and the olive oil.

Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon-and-oil mixture, and the herbs and toss well. Add more salt to taste if needed.

Serve at room temperature or chilled. Top with the toasted almonds just before serving.

Tip: Instead of fresh mint, add about a tablespoon of herbal spearmint or peppermint tea (1 tea bag) when you add the water to the dry couscous.

Recipe slightly adapted from of Moosewood Restaurant's Simple Suppers cookbook.


All figures are per serving (assumes 4 servings).

Calories: 571
Fat: 33 g 
Carbs: 77 g
Fiber: 10 g
Protein: 16 g
Sodium: 901 mg