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Lemon chickpea couscous bowls
Fluffy couscous with chickpeas, cucumber, avocado and a bright lemon dressing.
15 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Dry couscous150 g
- Canned chickpeas240 g
- Cucumber0.5 whole
- Avocado1 whole
- Lemon1 whole
- Parsley15 g
- Olive oil1 tbsp
- Salt0.25 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat in couscous; check labels for other allergens.
Method
Soak the couscous
Put couscous in a heatproof bowl with 180 ml boiling water and a pinch of salt. Cover for 5 minutes, then fluff with a fork. Check the package for its water ratio.
Prepare the toppings
Drain and rinse chickpeas. Wash and dice cucumber; wash and chop parsley. Halve and dice avocado. Juice the lemon.
Dress and serve
Whisk lemon juice, oil, remaining salt and pepper. Toss couscous with chickpeas, cucumber and parsley, then divide between bowls. Add avocado and drizzle with the dressing.
Cut the avocado just before serving to keep it fresh.
Make a plan around this dish
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