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Lemony Couscous with Chickpeas

Recipes | February 25, 2016 | By

Lemony Couscous with Chickpeas

Servings 4


  • 350 g uncooked couscous
  • ½ teaspoon salt (or to taste)
  • 575 ml boiling water
  • 2 lemons
  • 60 ml olive oil
  • 1 x 400g of chickpeas (rinsed and drained)
  • 1 cup chopped black olives

One or more of

  • 2 tablespoons minced fresh dill
  • ½ cup half a small bunch finely chopped fresh parsley
  • ½ cup half a bunch finely chopped scallions (spring onions)
  • ½ cup half a small bunch minced fresh mint


  • ½ cup chopped toasted almonds


  • Put the couscous and salt into a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed.
  • Grate the lemon peels and juice the lemons.
  • Stir together the lemon zest, ¼ cup of juice, and the olive oil.
  • Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon-and-oil mixture, and the herbs and toss well. Add more salt to taste if needed.
  • Serve at room temperature or chilled.
  • Top with the toasted almonds just before serving.
  • Recipe slightly adapted from of Moosewood Restaurant's Simple Suppers cookbook.