or

Couscous with Chickpeas

4.4 out of 5 stars | 5 ratings

Lemon, garlic, and herbs bathe these beans and grains with fabulous flavor in this low-sodium, high-fiber main dish.

Español

Nutrition Facts

Couscous with Chickpeas
CaloriesCalories
216 Per Serving
ProteinProtein
10g Per Serving
FiberFiber
7g Per Serving

Ingredients

Servings  6   Serving Size   1 1/2 cups

  • 2/3 cup uncooked whole-wheat couscous
  • 1 1/3 cups boiling water
  • Juice of 1 medium lemon
  • 1 15-ounce can no-salt-added chickpeas, rinsed and drained
  • 1 large bell pepper (red, yellow, or orange preferred), cut into 1/4-inch pieces
  • 2 tablespoons plus 1 1/2 teaspoons dried basil
  • 2 tablespoons plus 1 1/2 teaspoons dried parsley
  • 2 medium garlic cloves, minced
    OR
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon plus 1 teaspoon canola, corn, or olive oil
  • 1/4 cup fat-free crumbled feta cheese
    OR
  • 1/4 cup shredded Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Pour the couscous in a large, heatproof bowl. Pour in the water and lemon juice. Let stand for 15 minutes. Fluff with a fork.
  2. In a large bowl, stir together the couscous and chickpeas.
  3. Stir in the bell peppers, basil, parsley, and garlic.
  4. Drizzle with the oil. Sprinkle with the cheese.
  5. Serve at room temperature or refrigerate, covered, for 2 to 12 hours.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.