Lemon Chickpea Cucumber Couscous

Fluffy lemon couscous with chickpeas and crisp cucumber. Fluff couscous before dressing so the grains stay separate.

Why you’ll love this recipe

• Fluffy lemon couscous with chickpeas and crisp cucumber.
• Fluff couscous before dressing so the grains stay separate.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned chickpeas, drained
• 3/4 cup couscous
• 1/2 cucumber, diced
• 1 lemon, juiced
• 1 tbsp olive oil
• 3/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Bring measured water to a boil

   Bring measured water to a boil. Stir in couscous, cover, remove from heat and stand 5 minutes, or use the package liquid ratio.

2. 02

   Fluff with a fork and spread briefly to release steam

   Fluff with a fork and spread briefly to release steam.

3. 03

   Whisk lemon juice and oil in a large bowl

   Whisk lemon juice and oil in a large bowl.

4. 04

   Fold in couscous, drained chickpeas and cucumber

   Fold in couscous, drained chickpeas and cucumber. Serve warm or chilled.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Fluff couscous before dressing so the grains stay separate.

Make it your own

Use cooked quinoa instead of couscous, measured after cooking.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.