Middle Eastern · easy

Lemon Herb Couscous

Name: Lemon Herb Couscous
Total time: 15 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 cups Couscous; 15 oz Canned Chickpeas (drained); 1/4 cup Sun-Dried Tomatoes; 1 medium Cucumber; 3 oz Feta Cheese (optional); 3 tbsp Extra Virgin Olive Oil; 1 Lemon; 2 tbsp Fresh Mint; 1/4 cup Fresh Flat-Leaf Parsley

Fluffy couscous tossed with roasted chickpeas, sun-dried tomatoes, fresh herbs, and a bright lemon-olive oil dressing. Ready in 15 minutes.

15 min
Total: 4
Serves: $16.00
Est. cost: 360
Cal/serving

Dietary, as tagged

Halal

Parent noteA mild, grain-based dish that most kids enjoy. Skip the sun-dried tomatoes if your kids find them too tangy. Add diced chicken for extra protein.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Couscous1 1/2 cups
Canned Chickpeas (drained)15 oz
Sun-Dried Tomatoes1/4 cup
Cucumber1 medium
Feta Cheese (optional)3 oz
Extra Virgin Olive Oil3 tbsp
Lemon1
Fresh Mint2 tbsp
Fresh Flat-Leaf Parsley1/4 cup

Method

01
Bring 1.5 cups water or broth to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, then fluff with a fork.
02
Toss drained chickpeas with olive oil, cumin, and paprika. Roast at 400F for 15 minutes until crispy (or use straight from can for speed).
03
Combine fluffed couscous, roasted chickpeas, chopped sun-dried tomatoes, diced cucumber, and crumbled feta.
04
Dress with olive oil, lemon juice, and salt. Toss with fresh mint and parsley. Serve warm or at room temperature.

360
Calories: 14g
Protein: 48g
Carbs: 12g
Fat