Lemon chickpea couscous bowl
Fluffy couscous and ready-cooked chickpeas form a quick lunch base. Add cucumber and tomatoes after the grains cool slightly, then finish with lemon and parsley.
15 minutes, start to finishLet’s make it.
- 01
Step 1
Cover couscous and salt with boiling water in a heatproof bowl. Stand covered for 5 minutes, following packet proportions if different.
- 02
Step 2
Fluff with a fork and let steam escape for 5 minutes. Whisk oil and lemon juice.
- 03
Step 3
Divide couscous between bowls and add drained chickpeas, cucumber and tomatoes. Spoon over dressing and scatter parsley.
Make it your own.
- Keep the fresh vegetables and dressing separate if packing this for lunch.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
