Lemon Couscous with Roasted Broccoli and Chickpeas
Lemon Couscous with Roasted Broccoli and Chickpeas is a refreshing and vibrant dish that combines the zesty brightness of lemon with the hearty textures of roasted vegetables. This quick-to-prepare meal, ready in just 35 minutes, is perfect for busy weeknights or festive gatherings. The crispy chickpeas and tender broccoli create a delightful contrast, while the couscous adds a light, fluffy base. Whether served as a side dish or a light vegetarian main course, this recipe offers a nutritious option that will please both family and guests alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups water
- 1 cup couscous
- 2 cups broccoli florets
- 1 can (15 oz) chickpeas
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 medium cloves garlic
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, boil water and salt. Add couscous, cover, reduce heat, and let it cook for 3-5 minutes until tender. Fluff with a fork and set aside.
- Preheat your oven to 400°F. Toss broccoli florets and chickpeas with olive oil, salt, and pepper on a large sheet pan. Roast for 20-25 minutes until tender and crispy.
- In a medium skillet, melt butter over medium heat. Sauté minced garlic until fragrant.
- Add lemon zest, lemon juice, parsley, cooked couscous, and roasted vegetables to the skillet. Stir until heated through; season to taste.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 7mg