Couscous with lemon and chickpeas

Ingredients (serves 4)

  • 500 gr medium couscous
  • 500 ml of warm or lukewarm water (but not hot)
  • 2 large lemons’ juice (6 tablespoons of Limmi lemon juice) + grated rind (just the yellow part!)
  • chopped sweet herbs: parsley, coriander, mint, chive
  • two 200 gr tins of well rinsed and drained chickpeas
  • 4 spoons of extra virgin olive oil
  • 1 teaspoon of salt
  • fresh grated pepper


Mix salt and oil in warm water. Remember that couscous swells, then put it in a very roomy bowl. Pour water on the couscous mixing with a fork and leave to stand for 10 – 15 minutes, waiting that it slowly swells. To separate it well, breaking possible grains, grease your hands with some oil and work couscous between your palms gently rubbing it. Leave to stand for some minutes. Then add all the chopped sweet herbs ( pay attention not to use too much mint, which tends to cover other flavours).

In the end add the chickpeas and season with some more lemon juice and some grated fresh pepper. Leave to stand for about 30 minutes and serve it at room temperature. The dish can be tasted as a starter or it can match with white and light meat.

If one day you have much more time and feel like doing experiments, consider that the secret to get the original and very good couscous is to steam it instead of boiling it.