Lemon Herb Couscous with Chickpeas and Feta
Fluffy couscous tossed with lemony herbs, chickpeas, and salty feta.
Prep: 8 · Cook: 7 · Total: 15 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (188 reviews)
INSPIRED BY
Built for busy weeknights with pantry staples and bold, clean flavors.
Story
This is my go-to when I need a side dish that feels fresh without turning on the oven. I keep couscous in the pantry for nights when the main dish is done but the plate looks a little lonely. The lemon and herbs wake everything up, and the chickpeas make it filling enough that people come back for seconds.
By Casey
Ingredients
- 1 1/2 cups couscous
- 1 3/4 cups chicken or vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup crumbled feta
- 1/2 cup chopped parsley
- 2 tbsp chopped mint (optional)
- 1 lemon, zest and juice
- 3 tbsp olive oil
- 1 small cucumber, diced
- 1/4 tsp garlic powder
- Kosher salt and black pepper
Instructions
- Bring broth to a boil in a saucepan, stir in couscous, cover, remove from heat, rest 5 minutes.
- Fluff couscous with a fork and let it cool 2 minutes so it stays light.
- Stir in chickpeas, cucumber, parsley, and mint.
- Add lemon zest, lemon juice, olive oil, garlic powder, and a pinch of salt and pepper.
- Fold in feta, taste and adjust with more lemon or salt.
- Serve warm or room temperature, drizzle with a little extra olive oil if desired.
Chef Tips
- For extra crunch, add toasted sliced almonds.
- If serving with grilled meats, double the lemon zest for more lift.
- Make it ahead, the flavors get better after 30 minutes.
Cook's Notes
- Cover the pot tight so the couscous steams properly.
- Taste after adding feta, it brings salt on its own.
- If it feels dry the next day, add a squeeze of lemon and a splash of olive oil.