Vegetable Couscous with Chickpeas Recipe
This vibrant, vegan-friendly couscous combines fluffy grains, tender chickpeas, and fresh vegetables with zesty spices for a quick, healthy meal.
Ingredients
- 1 cup couscous
- 1½ cups vegetable broth or water
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium zucchini diced
- 1 red bell pepper diced
- ½ cup red onion finely chopped
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- Salt and black pepper to taste
- ¼ cup fresh parsley chopped
- Juice of half a lemon
Instructions
- Bring vegetable broth to a boil in a saucepan.
- Remove from heat, stir in couscous, cover, and let sit 5 minutes.
- Fluff couscous with a fork, set aside.
- Heat olive oil in a skillet over medium heat.
- Sauté onion and garlic until soft, about 3 minutes.
- Add zucchini, bell pepper, and cherry tomatoes. Cook 5 minutes.
- Stir in chickpeas, cumin, smoked paprika, cinnamon, salt, and pepper. Cook 2 more minutes.
- Combine vegetable mixture with couscous in a bowl.
- Toss in fresh parsley and lemon juice. Adjust seasoning as needed.
- Serve warm or at room temperature—because you’re classy like that.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Iron: 25%
- Vitamin C: 30%
- Calcium: 10%
- Vitamin A: 15%
- Magnesium: 12%
Additional Tips
- Swap parsley for cilantro if you’re feeling spicy.
- Add toasted almonds or pumpkin seeds for crunch and extra flair.
- Drizzle with tahini sauce for a creamy, decadent touch.
- Refrigerate leftovers—they only get sassier the next day.
- Serve with pita or vegan flatbread if you want to feel fancy AF.