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
- 1 cup couscous
- 1 can (15 oz) chickpeas
- 1 medium onion
- ½ cup olives
- ¼ cup dill
- 1 whole lemon
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Serve warm, garnished with extra dill and lemon wedges if desired.
Tools you’ll need
- medium bowl
- large skillet
- fork
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