Lemon Vegetable Couscous with Chickpeas

Check which couscous you bought

Instant small-grain couscous hydrates under a cover; large pearl couscous generally needs simmering. Read the package before measuring broth. Different products specify different ratios, so the instructions on your bag take precedence over this starting amount.

Choose a heatproof bowl large enough for the grains to expand. Cover it with a fitted lid or plate, taking care when uncovering because steam can escape toward your hands.

Start with the carrots

Cut carrots smaller than zucchini so the two can finish close together. Stir the skillet occasionally and keep an eye on the heat. Vegetables that are browned outside but hard in the middle need gentler cooking, not simply more intense heat.

Rinse canned chickpeas and drain well before adding them. The small amount of water added to the skillet helps them heat without asking you to pour in more oil. They are already cooked; this step warms them through.

Fluff before folding

Use a fork to separate the hydrated grains before adding vegetables. A spoon pressed firmly into the bowl can compress them. Fold the additions through gently rather than stirring until everything becomes sticky.

Wash parsley under running water and dry it before chopping. Measure the lemon juice rather than assuming every lemon yields the same amount. After mixing, taste a spoonful that includes both grains and vegetables before adjusting seasoning.

Make lunch portions safely

If saving some for later, divide into shallow containers and refrigerate promptly within 2 hours, or 1 hour above 90°F. Keep at 40°F or colder and use within 3 days. Reheat leftovers to 165°F with a little water to loosen the grains. Keep packed portions chilled during transport instead of leaving them in a warm bag.

OUBELLA KITCHEN

Lemon Vegetable Couscous with Chickpeas

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TimeAbout 30 min

Servings4

CategoryQuick & Easy

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 1 cup dry instant small-grain couscous (170 g)
• 1 cup low-sodium vegetable broth (240 ml), plus more only if the couscous package requires it
• 1 medium zucchini, cut into ½-inch cubes
• 1 large carrot, cut into ¼-inch cubes
• 1 can chickpeas, 15 oz, drained and rinsed
• 1 tbsp olive oil
• ½ tsp ground cumin
• ¼ tsp fine salt
• ¼ tsp black pepper
• 2 tbsp lemon juice
• ¼ cup chopped fresh parsley

Instructions

1. Read the instant couscous package and use its specified liquid ratio and standing time if different from the amounts here. Put the couscous in a heatproof bowl. Bring the measured broth to a boil, pour over the grains, stir once, and cover. Stand for about 5 minutes, or as directed on the package.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the carrot and cook for 4–5 minutes, stirring. Add the zucchini, cumin, salt, and pepper. Cook for another 6–8 minutes until both vegetables are tender; lower the heat if they brown before softening.
3. Add the drained chickpeas to the skillet with 2 tablespoons water. Stir over medium heat for 3–4 minutes until steaming hot throughout. Check a carrot piece for tenderness.
4. Fluff the couscous with a fork. Fold in the hot vegetables and chickpeas, lemon juice, and parsley. Taste and divide into four side portions or two larger lunch portions. Serve warm.

Notes

Estimated preparation: 10 minutes; cooking and standing: 15–20 minutes, with overlapping tasks. This recipe has not been kitchen-tested. Ordinary couscous contains wheat. Pearl couscous is not a direct substitute.

Times vary with equipment. Editorial approach.

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