Lemon Couscous with Roasted Broccoli and Chickpeas
Discover how to make Lemon Couscous with Roasted Broccoli and Chickpeas—a refreshing side that’s quick to prepare! Try this easy recipe today!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side
- Method: Roasting/Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups water (or vegetable broth)
- 1 cup couscous
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter (or coconut oil for dairy-free)
- 2 medium cloves garlic, minced
- 1 tablespoon grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
- Optional: 1/2 cup toasted pine nuts
Instructions
- Boil water or broth in a medium saucepan. Add couscous and salt; stir briefly and cover. Remove from heat and let it sit for about 5 minutes until tender.
- Preheat the oven to 400°F (204°C). On a large sheet pan, toss broccoli florets and chickpeas with olive oil, salt, and pepper. Roast for 20-25 minutes until golden brown.
- In a skillet over medium heat, melt unsalted butter. Sauté minced garlic until fragrant (about 1 minute).
- Stir in lemon zest and juice; cook for another minute. Add the cooked couscous along with roasted vegetables; combine gently.
- Serve warm, garnished with toasted pine nuts if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg