Vegan dinner recipe
Dinner One-Pot 

Lemony Couscous and Chickpeas

Keep this lemony, minty one-pot wonder on repeat all summer long.

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Keep this lemony, minty one-pot wonder on repeat all summer long.

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You’ll want to keep my recipe for lemony couscous and chickpeas on repeat all summer. This vegan dinner recipe is filling and fast, and you need just a handful of ingredients.

I grow mint and basil in my garden, and this vegan dinner recipe puts them both to use for a beautiful, bright, herby finish.

Lemony Couscous and Chickpeas

How to make this lemony couscous and chickpeas recipe:

You need just a few ingredients for this recipe, including:

  • Pearl couscous: This is not the same as traditional couscous, and you may find it in grocery stores sold as “Israeli couscous.” These are small pasta balls, similar to fregola, that take a bit longer to cook than the smaller, traditional couscous. If you can’t find pearl couscous, use ditalini or orzo instead and adjust the cooking time.
  • Chickpeas: Just a simple can of chickpeas. Use any white bean, like cannellini or navy, if needed.
  • Spices: Italian seasoning and paprika add a little something-something to the couscous.
  • Aromatics: I keep it simple with just onion and garlic, but you could easily make this with leeks or green garlic.
  • Greens: I add Lacinato kale, basil, and mint toward the end of cooking, but scallions, dill, or even tarragon would be lovely.
  • Lemon: This is the last little burst of flavor that’s added toward the end, so you get the most lemony flavor.

How to make it:

  • Step 1: Sauté the onion and garlic first. Next, add a little plant-based butter and spices. Let the spices sizzle in the butter for 45 seconds to a minute or so.
  • Step 2: Add the pearl couscous and toast it briefly for about 1 minute. Next, add the chickpeas and toss to coat.
  • Step 3: Pour in water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
  • Step 4: Remove the cover and place the kale on top. Add just a touch of extra virgin olive oil and cover for 5 minutes.
  • Step 5: From there, just finish it up! Add the lemon juice, basil, and mint and stir to combine everything together.

All in all, this meal comes together in about 40 minutes from cutting board to table, so it’s a meal you want to keep in your rotation for busy weeknights!

Vegan dinner recipe

Lemony Couscous and Chickpeas

You'll want to keep my recipe for lemony couscous and chickpeas on repeat all summer.
4.75 from 4 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 368kcal

Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons plant-based butter
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • Crushed red pepper flakes to taste
  • 1 cup pearl couscous
  • 15- ounce can chickpeas
  • 2 cups water
  • 1 teaspoon extra virgin olive oil
  • 5 ounces Lacinato kale, roughly chopped
  • 10 mint leaves, torn; a few torn leaves reserved for garnish
  • 10 basil leaves, torn; a few torn leaves reserved for garnish
  • 1 lemon, juiced
  • Salt and pepper to taste

Instructions

Sauté the aromatics:

  • Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the onion and cook for 5–6 minutes until softened.
  • Add the garlic and cook for 1 minute until fragrant.

Bloom the spices:

  • Add the butter to the pot. Once melted and bubbly, add the Italian seasoning, paprika, and crushed red pepper to taste. Cook for 45 seconds until fragrant.

Toast the pearl couscous:

  • Add the pearl couscous and toss to coat in the spices. Cook for 1 minute until lightly toasted.

Simmer the pearl couscous:

  • Add the chickpeas to the pot and season everything with salt and pepper. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Steam the kale:

  • Remove the lid from the pot and place the kale on the pearl couscous. Drizzle 1 teaspoon extra virgin olive oil on top and add a sprinkle of salt. Cover and continue simmering for 5 minutes or until the kale is bright green and the pearl couscous is tender.

Finish the couscous:

  • Add the mint, basil, and lemon juice to the pot. Stir gently to combine everything. Taste and adjust the seasonings as needed. Turn off the heat.

To serve:

  • Spoon the pearl couscous into a large serving bowl. Scatter the remaining basil and mint leaves on top. Enjoy!

Nutrition

Calories: 368kcal | Carbohydrates: 55g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Sodium: 372mg | Fiber: 10g | Sugar: 2g
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4.75 from 4 votes (4 ratings without comment)

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