Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 can chickpeas
- 0.5 whole cucumber
- 1 whole lemon
Lunch
Veggie Couscous Bowls
Kettle-friendly couscous with chickpeas, cucumber, herbs, and lemon.
15 min total2 servingsLow budgetNeeds kettle
Substitutions
- Use bulgur if you have it and can soak it longer.
- Add feta if dairy-free is not required.
Steps
- Cover couscous with boiling water and rest 5 minutes.
- Fluff with a fork and mix in chickpeas and chopped cucumber.
- Finish with lemon juice, oil, and herbs.
Storage and reheating
Storage: Keeps 3 days in the fridge.
Reheating: Good cold or at room temperature.