Chickpea and Vegetable Couscous
A quick, hearty couscous tossed with chickpeas, onions, olives, and fresh dill, finished with a squeeze of lemon. Ready in about 20 minutes for a simple weeknight dinner.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
In a medium bowl, pour 1 cup boiling water over 1 cup couscous, add a pinch of salt, cover, and let sit for 5 minutes until the liquid is absorbed and the couscous is fluffy.
Step 2
While the couscous sits, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 sliced onion and cook, stirring, until soft and golden, about 8 minutes.
Step 3
Add the drained chickpeas and 0.5 cup olives to the skillet. Cook, stirring, until the chickpeas are warmed through and slightly toasted, about 3 minutes.
Step 4
Fluff the couscous with a fork and add it to the skillet. Stir in 0.25 cup chopped dill and the juice of 1 lemon. Season with salt and pepper to taste.
Step 5
Serve warm, garnished with extra dill and lemon wedges if desired.
Tools you’ll need
- medium bowl
- large skillet
- fork
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
