Lemon and chickpea couscous

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Serves: 4

By LemonTart



  • 700ml vegetable stock

  • 1 lemon

  • 1 handful pine nuts

  • 1 pinch chilli flakes (optional)

  • 1 tin chickpeas cooked

  • 350g uncooked plain dried couscous

  • 1 handful sunflower seeds (optional)


  1. Put the stock into a saucepan and bring to the boil.
  2. Once boiling, take off the heat and stir in the couscous and drained can of chickpeas. Grate the lemon zest, enough for a decent teaspoon full, and add to the couscous.
  3. Squeeze the lemon juice and add to your taste. If for my children I use 1 half or both if only for adults.
  4. Leave to soak and swell for 5 minutes, then fluff up with a fork. Add sunflower seeds and/or pine nuts if using them.
  5. Can be enjoyed on it's own, warm or cold. Great as an alternative to rice or potatoes. Also, very good in tortilla wraps for lunch boxes.

Additional Information

  • Rice

  • Low fat

  • Lunchbox

  • Vegetarian

  • Dairy Free

  • Egg Free

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