Yes, I’m really clinging onto the last wisps of summer.

Moving on isn’t one of my strengths, after all.

Let’s just say I’m living in the moment, since it’s technically still summer until September 21st.

There.

So yes this recipe is super light, fresh, and zesty!

All you’ll really need is a nice bubbly glass of chilled rosé to wash it down.

But of course.

So, set 14.7 minutes of your life aside and fold fluffy whole wheat couscous with creamy canned chickpeas, extra virgin olive oil, fresh lemon juice + zest, herbaceous Italian parsley, fragrant mint, dried drill and oregano, freshly cracked black pepper, crushed red pepper flakes (for a little kick!), sea salt, and last but certainly not least, cooling diced English cucumber.

Scoop and serve.

Or serve and scoop.

Whatever just eat it ha.

P.S. If you’re a gluten-free individual (or just want an extra protein boost) use quinoa instead of couscous! Simply simmer 1 cup of quinoa in 1 1/2 cups veg broth (covered) for 17 minutes. Yay!

P.P.S. If you really want a hit of lemon, add an extra splash of juice. Are your taste buds awake now??

P.P.P.S. Toss in a couple big handfuls of fresh baby spinach leaves for extra veg action.

Lemony Herbed Couscous with Chickpeas & Cucumber

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 1 1/2 cups low sodium vegetable broth
• 1 1/2 cups uncooked whole wheat couscous (use 1 cup quinoa as a gluten-free alternative–simmer, covered for 17 minutes)
• 1 15-ounce can chickpeas; drained, rinsed, patted dry
• 4 tablespoons extra virgin olive oil
• 1 heaping tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 1/4 cup roughly chopped fresh Italian (flat-leaf) parsley
• 1 to 2 tablespoons roughly chopped fresh mint
• 1/2 teaspoon dried dill
• 1/4 teaspoon dried oregano
• Freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• Sea salt, to taste
• 1 cup diced English cucumber (use skin and seeds); plus more for topping

Method

 

1. Bring a small pot of the vegetable broth to a simmer.
2. Remove from heat, stir in the couscous, then cover for 5 minutes.
3. Remove the lid then fluff with a fork.
4. Gently fold in the chickpeas.
5. Meanwhile, in a medium-large bowl, whisk the olive oil, lemon zest, lemon juice, fresh parsley, fresh mint, dried dill, dried oregano, black pepper, red pepper flakes, and salt to combine.
6. Fold the couscous and chickpea mixture into the dressing, along with the cucumber.
7. Taste, then adjust the herbs and spices if you like.
8. Garnish with more cucumber.