Meals / 22 min
Turmeric chickpea couscous
Fluffy couscous with turmeric, chickpeas, roasted peppers, raisins, herbs and lemon.
- Prep
- 10 min
- Total
- 22 min
- Serves
- 3 bowls
This golden couscous is a warm, flexible bowl with sweet raisins, salty olives and lemony herbs. It is ready before a longer grain would finish cooking, making it useful on busy evenings.
Ingredients
- 1 cup whole-wheat couscous
- 1 cup vegetable broth
- ½ teaspoon ground turmeric
- 1 can (15 ounces) chickpeas, rinsed
- ½ cup roasted red peppers, sliced
- ¼ cup golden raisins
- ¼ cup chopped parsley
- 2 tablespoons sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon sea salt
Method
- 1. Bring broth and turmeric to a boil in a saucepan. Stir in couscous, cover and remove from heat for 5 minutes.
- 2. Fluff couscous with a fork and fold in chickpeas, peppers, raisins, parsley and almonds.
- 3. Whisk oil, lemon juice and salt, pour over the couscous, and toss.
- 4. Rest for 5 minutes before serving so the flavors settle.
Estimated nutrition
- calories
- 425 calories
- fat
- 14 g fat
- carbohydrate
- 64 g carbohydrates
- protein
- 15 g protein
- fiber
- 12 g fiber
Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.
Substitutions
- Use quinoa or bulgur in place of couscous, adjusting the cooking liquid.
- Pumpkin seeds can replace almonds.
- Dried cranberries can replace raisins.
Good to know
Toast the almonds in the dry saucepan for 2 minutes first if you want an extra nutty finish.
Questions, answered.
Can this be served cold?
Yes. Chill it for a grain salad, adding an extra squeeze of lemon before serving.
How do I keep couscous fluffy?
Measure the liquid carefully, keep the pan covered during the rest, and fluff with a fork rather than stirring hard.