Lemon Chickpea Couscous with Cucumber and Herbs
Fluffy couscous with chickpeas, crisp cucumber, cherry tomatoes and a fresh lemon-parsley dressing.
Ingredients
- 180 g dry instant couscous
- 240 ml boiling vegetable stock or package-directed quantity
- 240 g drained cooked chickpeas
- 1 cucumber diced
- 150 g cherry tomatoes halved
- 15 g fresh parsley chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt adjust to taste
- 1/8 teaspoon black pepper
Instructions
- Place couscous in a heatproof bowl with 1 tablespoon olive oil. Pour over boiling stock, cover and rest for the package-recommended time, usually 5 minutes. Package directions take priority.
- Dice cucumber, halve tomatoes and chop parsley. Rinse and drain the chickpeas.
- Whisk the remaining olive oil with lemon juice, salt and black pepper.
- Fluff the couscous with a fork and let it cool until just warm to keep the cucumber crisp.
- Fold in chickpeas, cucumber, tomatoes, parsley and dressing. Taste and adjust lemon juice and seasoning. Serve warm or chilled.