Couscous Bowl with Zucchini and Chickpeas
In short: Fluffy couscous tossed with golden zucchini, chickpeas, lemon, herbs and almonds, with sweet raisins for contrast. A quick vegan bowl served warm or cold. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Couscous is one of the fastest grains there is, since it needs only boiling water and five minutes. Here it is tossed with zucchini and chickpeas fried until golden, then brightened with lemon zest, parsley and mint. Cinnamon and raisins add a touch of sweetness, and toasted almonds give crunch. The bowl is good warm, and it also makes an excellent packed lunch since it tastes just as good cold.
Instructions
- Put the couscous in a heatproof bowl with the oil and salt, pour over the boiling stock, cover with a plate and leave for 5 minutes. Fluff with a fork.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and zucchini and cook for 6 to 8 minutes, stirring now and then, until golden at the edges.
- Add the chickpeas, garlic, cumin, cinnamon and salt and cook for 4 to 5 minutes, until the chickpeas are lightly crisp and fragrant.
- Tip the vegetable mixture over the couscous and add the lemon zest, lemon juice and the final 2 tablespoons of oil. Toss gently.
- Fold in the parsley, mint and raisins, then taste and add more salt or lemon juice if needed.
- Serve warm or at room temperature, topped with the almonds.
Tips
- Fluff the couscous with a fork rather than stirring it with a spoon. A fork separates the grains and keeps it light.
- Replace the zucchini with roasted eggplant or peppers, and the raisins with chopped dried apricots. A spoonful of toasted pine nuts or pumpkin seeds can stand in for the almonds.
Questions and answers
Can I serve this couscous salad cold?
Yes. It keeps in the fridge for up to 4 days and tastes good cold. Add the herbs and almonds just before serving for the best color and crunch.
Is couscous gluten-free?
No. Couscous is made from wheat semolina. Use quinoa, rice or millet for a gluten-free version.
What type of couscous works best?
Fine instant couscous is easiest. Pearl or Israeli couscous also works but needs about 8 to 10 minutes of boiling, so follow the packet.
How long does it take to make Couscous Bowl with Zucchini and Chickpeas?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Couscous Bowl with Zucchini and Chickpeas?
About 540 kcal per serving, with 15 g of protein, 71 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 540 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 71 g |
| Fat | 22 g |
| Fiber | 11 g |
| Sugar | 14 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
