Lemon Couscous with Roasted Broccoli and Chickpeas

4 servings


10 minutes

active time

35 minutes

total time


2 cups water

1 cup couscous

2 cups broccoli florets, cut into 1-in pieces

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 tablespoon unsalted butter

2 medium cloves garlic, minced

1 tablespoon grated lemon zest

1/4 cup lemon juice

1 tablespoon minced fresh parsley

1/2 cup pine nuts, toasted (optional)


Pour water into a medium saucepan and lightly salt. Bring to a boil over high heat and add couscous. Cover pan, reduce heat to medium-low, and allow to cook 3-5 minutes until couscous is tender and water is evaporated. Remove couscous from heat, fluff with a fork, cover to keep warm, and set aside.

Preheat oven to 400F. Lightly grease a large sheet pan and toss broccoli florets, chickpeas, olive oil, and salt and pepper to taste until evenly coated. Arrange in a single layer on sheet pan.

Roast broccoli and chickpeas at 400F 20-25 minutes until broccoli is tender and chickpeas are crispy. Remove from oven and set aside for a moment.

Melt butter over medium heat in a medium skillet. Add garlic and saute 1-2 minutes until fragrant.

Add lemon zest, lemon juice, parsley, couscous, and roasted broccoli/chickpeas mixture to skillet and cook until heated through. Season couscous with salt and pepper to taste and top with pine nuts if desired. Serve warm and enjoy!


Serving Size

8 oz


304 kcal

Total Fat

15.2 g

Saturated Fat

2.6 g

Unsaturated Fat


Trans Fat



5 mg


149 mg

Total Carbohydrate

35.6 g

Dietary Fiber

4.6 g

Total Sugars

1.2 g


8.3 g

4 servings


10 minutes

active time

35 minutes

total time
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