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🍽️ Vegetable Couscous with Chickpeas

386 kcal · 30 min · 4 servings

Ingredients

• 450 ml vegetable broth
• 0.5 lemon
• 350 g couscous (instant)
• 4 tomatoes
• 200 g chickpeas (can)
• 40 g parsley (2 bunches)
• 2 tbsp white wine vinegar
• salt
• pepper

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Squeeze the juice from half of the lemon.
3. 3. Stir the couscous into the hot broth.
4. 4. Add one to two tablespoons of lemon juice to the couscous.
5. 5. Remove the pot from the heat.
6. 6. Cover the pot.
7. 7. Let the couscous swell for about ten minutes.
8. 8. Wash the tomatoes under running water.
9. 9. Remove the hard stem ends from the tomatoes.
10. 10. Cut the tomatoes into small cubes.
11. 11. Drain the chickpeas in a colander.
12. 12. Rinse the chickpeas with cold water.
13. 13. Let the chickpeas drain well.
14. 14. Wash the parsley.
15. 15. Shake the parsley dry.
16. 16. Finely chop the parsley.
17. 17. Mix the swollen couscous with the tomatoes.
18. 18. Add the chickpeas to the mixture.
19. 19. Fold in the chopped parsley.
20. 20. Add vinegar.
21. 21. Season the mixture with salt.
22. 22. Add more lemon juice if necessary.
23. 23. Season with black pepper.
24. 24. Serve the couscous lukewarm or cold.

Nutrition per serving

• kcal: 386
• Protein: 15 g · Fett/Fat: 3 g · Carbs: 72 g