It’s here! This is the first recipe in my new 15 minute dinner series! Every Monday I’ll be sharing an easy, healthy, vegetarian recipe that can be made in 15 minutes or less. I know you’re busy, but eating healthy doesn’t have to be time-consuming! This first recipe definitely proves it.
This easy chickpea and couscous dish actually comes together in less than 15 minutes. (I timed it… I made it in 12 minutes flat.) But it doesn’t skimp on vegetables or flavor.
If you’re not familiar with couscous, it’s actually a tiny pasta. I like to get whole wheat couscous which you can find at places like Trader Joe’s, Whole Foods, and larger grocery stores. But even if you can only find regular couscous, this recipe is packed with so many veggies, there’s no need to worry!
The great thing about couscous is, it cooks super fast. To cook 1 cup of couscous, you boil 1 ½ cups of water then add the couscous, cover, and let it sit for a few minutes. Fluff with a fork and it’s ready to go!
If you need a gluten free version of this recipe, you can use quinoa instead of couscous. It will take a bit longer to cook, but it will still taste delicious!
- 1 ½ cups water
- 1 cup dry couscous
- 1 tablespoon olive oil
- 1 15oz can chickpeas, rinsed and drained
- 1 large cucumber, chopped (about 1 cup)
- 1 large tomato, chopped (about 1 cup)
- 1/2 cup chopped curly parsley leaves (about 1/3 bundle, large stems removed)
- ¼ cup crumbled feta (optional)
- Salt to taste
- In a medium sized pot, bring the water to a boil.
- Add the couscous, remove from heat, and cover with a lid. Set aside for 5 minutes while the couscous absorbs the water.
- While your couscous is cooking you can prep the rest of your ingredients.
- Once the couscous has absorbed all the water, fluff with a fork.
- In a large bowl, gently toss all ingredients together.
- Serve at room temperature or store in the fridge and serve cold.
You can skip the feta if you want to keep this recipe vegan. Just add an extra pinch of salt.
Flat leaf parsley can be used in place of curly parsley, but I don’t recommend trying to substitute dried parsley in this recipe.
This recipe can be made in advance and served cold if desired. It can be kept in an airtight container in the fridge for 2-3 days, depending on how fresh your parsley is! It makes a great packed lunch.
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