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Lemony Herbed Couscous with Chickpeas & Cucumber

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
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.