Recipes
Lemon Feta Chickpea Couscous Bowl
Uses: couscous, garbanzo beans, feta, grape tomatoes, lemon, romaine
Ingredients:
- 1/2 cup dry couscous
- 1/2 cup water
- 1/3 cup garbanzo beans, drained and rinsed
- 1/4 cup grape tomatoes, halved
- 2 tablespoons feta cheese
- 1 cup chopped romaine
- 1 to 2 teaspoons lemon juice
- 1 tablespoon olive oil
Instructions:
- Bring 1/2 cup water to a boil in a small pot or microwave-safe bowl. Add a tiny pinch of salt and a little margarine or oil if available.
- Stir in the dry couscous, cover, remove from heat, and let it sit for 5 minutes. Or cook according to packaging instructions.
- Fluff the couscous with a fork so it is light instead of packed together.
- Stir in garbanzo beans, tomatoes, feta, lemon juice, black pepper, olive oil and oregano if available.
- Serve over chopped romaine or mix the romaine in just before eating so it stays crisp.
Good for: A bright, protein-filled lunch bowl that feels fresh but still filling.
Optional: Add olives or avocado for a richer version.