Chickpea and Carrot Couscous Recipe

Name: Chickpea and Carrot Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g Greek yogurt; 2 tablespoons lemon juice; 2 tablespoons chopped fresh mint leaves; 5 carrots; 400 g couscous; 425 ml boiling water; 410 g tinned chickpeas, drained and rinsed; 2 teaspoons cumin seeds; 12 lemon, zest of; 4 tablespoons lemon juice; 1 tablespoon olive oil

Servings: persons

200 g Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint leaves
5 carrots
400 g couscous
425 ml boiling water
410 g tinned chickpeas, drained and rinsed
2 teaspoons cumin seeds
12 lemon, zest of
4 tablespoons lemon juice
1 tablespoon olive oil

1
In a bowl mix the yoghurt, mint and the 2 tbsp lemon juice and set aside.
2
Chop 5 carrots and steam until just tender (about 5 mins).
3
place the couscous in a bowl and pour over the water, cover and leave for 5 minutes.
4
Fluff up the couscous and mix in the chickpeas and steamed carrots.
5
Dry fry the cumin seeds until fragrant and popping.
6
Crush the cumin seeds and add to the couscous with the lemon juice, zest and olive oil.
7
Toss well and serve with the yoghurt.

1343

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 200 g Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons chopped fresh mint leaves, 5 carrots, and more.

Yes, Chickpea and Carrot Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea and Carrot Couscous

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