Name: Chickpea and Couscous Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 cup dry couscous; 1 1/4 cups vegetable broth or water; 2 (15 oz) cans chickpeas, drained and rinsed; 3 tablespoons olive oil, divided; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper (optional); 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1/2 red onion, finely diced; 1/4 cup fresh lemon juice; 1/2 cup crumbled feta cheese; 1/4 cup fresh parsley, chopped; Salt and freshly ground black pepper to taste

Instructions

Prepare the couscous

Bring vegetable broth or water to a boil in a medium saucepan. Remove from heat, add couscous, stir, cover and let stand for 5 minutes. Fluff with a fork and set aside to cool slightly.
Roast the chickpeas

Preheat oven to 400°F (200°C). Toss chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, coriander, cayenne (if using), salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy, shaking the pan halfway through.
Prepare the vegetables

While the chickpeas are roasting, combine cucumber, cherry tomatoes, and red onion in a large bowl. Toss with 1 tablespoon olive oil, half of the lemon juice, salt, and pepper.
Make the dressing

In a small bowl, whisk together remaining 1 tablespoon olive oil, remaining lemon juice, salt, and pepper until emulsified.
Assemble the bowls

Divide the couscous among four bowls. Top each with a portion of the vegetable mixture and roasted chickpeas. Drizzle with the dressing and sprinkle with feta cheese and fresh parsley.
Serve and enjoy

Serve immediately while the chickpeas are still warm, or refrigerate and serve cold as a refreshing meal prep option.

Chickpea and Couscous Bowl

Ingredients

Instructions

Nutritional Information