Lemon Couscous with Roasted Broccoli and Chickpeas
Lemon Couscous with Roasted Broccoli and Chickpeas is a vibrant, nutritious dish that’s perfect for any occasion. Bursting with fresh lemon flavor, this recipe combines fluffy couscous with crispy roasted broccoli and chickpeas, making it an ideal spring side or light main course. In just 35 minutes, you can whip up a meal that impresses with its colorful presentation and delightful taste. Packed with fiber and antioxidants, this dish is not only quick to prepare but also customizable to suit your preferences—add your favorite veggies or proteins for a personal touch. Enjoy a wholesome meal that’s sure to brighten up your dinner table!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting/Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup couscous
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 2 medium cloves garlic
- Salt and pepper
Instructions
- Cook the couscous: Boil 2 cups of water in a medium saucepan, add couscous, cover, reduce heat, and cook for 3-5 minutes. Fluff with a fork and set aside.
- Preheat the oven to 400°F and grease a large sheet pan.
- Toss broccoli florets and chickpeas with olive oil, salt, and pepper. Spread on the sheet pan.
- Roast for 20-25 minutes until the broccoli is tender and chickpeas are crispy.
- Sauté minced garlic in butter in a skillet over medium heat for 1-2 minutes until fragrant.
- Combine cooked couscous, roasted vegetables, lemon juice, lemon zest, and parsley in the skillet; stir until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 195mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 5mg