Lemony Herbed Couscous with Chickpeas & Cucumber
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
Instructions
- Bring a small pot of the vegetable broth to a simmer.
- Remove from heat, stir in the couscous, then cover for 5 minutes.
- Remove the lid then fluff with a fork.
- Gently fold in the chickpeas.
- 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.
- Fold the couscous and chickpea mixture into the dressing, along with the cucumber.
- Taste, then adjust the herbs and spices if you like.
- Garnish with more cucumber.