Lemon Herb Chickpea Couscous Bowl

• Couscous(240 g)
• Vegetable Stock(300 ml)
• Chickpeas(2)
• Cucumber(1)
• Cherry Tomatoes(250 g)
• Red Onion(1)
• Fresh parsley(20 g)
• Fresh mint(15 g)
• Lemon(2)
• Olive oil(4 tbsp)
• Tahini(3 tbsp)
• Garlic(1 clove)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Drain and rinse {Canned Chickpeas}. Dice the {Cucumber}, halve the {Cherry Tomatoes}, finely slice the {Red Onion}, chop the {Fresh parsley} and {Fresh mint}, zest and juice 1 {Lemon}, and cut the remaining {Lemon} into wedges.

   ~12 min

2. 2

   Put the {Couscous} in a large heatproof bowl. Bring the {Vegetable Stock} to a boil, pour it over the couscous, cover, and leave for 5 minutes.

   ~5 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan over medium-high heat. Add the {Canned Chickpeas}, {Cumin}, {Paprika}, half the {Salt}, and half the {Black pepper}. Cook for 6 minutes, stirring now and then, until the chickpeas are warmed through and lightly golden in spots.

   ~6 min

4. 4

   In a small bowl, whisk the {Tahini} with the juice of 1 {Lemon}, the remaining {Olive oil}, grated {Garlic}, the remaining {Salt}, and the remaining {Black pepper}. Add 2 to 3 tbsp water a little at a time until it loosens into a pourable dressing.

5. 5

   Fluff the couscous with a fork, then toss with the lemon zest, {Red Onion}, {Cucumber}, {Cherry Tomatoes}, {Fresh parsley}, {Fresh mint}, and the warm chickpeas until everything is well mixed.

6. 6

   Divide the couscous mixture between bowls and spoon over the tahini dressing. Serve with the remaining {Lemon} wedges alongside.

   ~2 min