Lemon Couscous with Roasted Broccoli and Chickpeas
Lemon Couscous with Roasted Broccoli and Chickpeas is a vibrant, refreshing dish that celebrates the bright essence of spring. This quick, nutritious recipe combines fluffy couscous with crispy roasted broccoli and chickpeas, all elevated by zesty lemon juice and fresh herbs. Perfect as a side for grilled meats or enjoyed on its own, it’s versatile enough to suit any occasion—from casual family dinners to festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup couscous
- 2 cups water
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic
- Juice and zest of 1 lemon
- Fresh parsley for garnish
Instructions
- In a medium saucepan, bring 2 cups of salted water to a boil. Add the couscous, cover, reduce heat, and cook for about 5 minutes until tender. Fluff with a fork and set aside.
- Preheat the oven to 400°F. Toss broccoli florets and chickpeas in olive oil with salt and pepper. Spread on a large sheet pan and roast for 20–25 minutes until crispy.
- In a skillet over medium heat, melt butter and sauté minced garlic for 1–2 minutes.
- Combine the cooked couscous, roasted vegetables, lemon juice, zest, and parsley in the skillet. Heat through, season with salt and pepper to taste.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg