Almost no-cook lemony chickpeas and cous cous

This cold dish is a refreshing summertime staple for us, and an easy weeknight meal.


Makes 6 serves.


  • 2 cups of couscous, dry
  • 1 large cucumber, diced
  • 3 tomatoes, diced
  • roasted red peppers, chopped into smallish bits
  • feta cheese, diced
  • parsley, chopped
  • 2-3 cans of chickpeas, drained and rinsed
  • juice of 2 lemons (about 4 tbsp)
  • olive oil (about 4 tbsp, or 1-to-1 ratio with the lemon juice)


Cook the couscous: Measure 2 cups of dry couscous into a small pot. Add 2 cups boiling water and cover with a lid. Let it sit, off of the heat, for 10 minutes or until all the water is absorbed. Fluff with a fork.

While the couscous is cooking, chop your toppings (cucumber, tomatoes, roasted red peppers, feta, and parsley) and drain and rinse chickpeas.

Prepare the lemon-oil dressing: Squeeze lemons and add the juice to a jar with a tight-fitting lid. Add olive oil to the jar in a 1-to-1 ratio with the lemon juice. Screw the lid on tight and shake to combine.

Spoon couscous into bowls and add toppings. Pour lemon-oil dressing over the top to taste and serve.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s