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Lemon Chickpea Spinach Couscous Bowls with Parsley

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Vegan couscous bowls with chickpeas, baby spinach, cherry tomatoes, red pepper, lemon, parsley, cumin, and smoked paprika.

Start planningStart cookingIngredients
45 min505 kcal4 base servingsDinnerVeganFamily Friendly
ContainsGluten
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, couscous, baby spinach, lemon

Dietary fit: Vegan, Dairy-free

Serving tip: Cool leftovers promptly in shallow portions and refrigerate within1–2hours at0–5°C. Use within48hours or any earlier ingredient use-by limit. Reheat the cooked components once only until steaming hot throughout.

Lemon Chickpea Spinach Couscous Bowls with Parsley plated and ready to serve.

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Ingredients

What you need

  • 480g chickpeas
  • 300g couscous
  • 150g baby spinach
  • 250g cherry tomatoes
  • 300g red pepper
  • 30g fresh parsley
  • 1 lemon
  • 5g vegetable stock cube
  • 15ml olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 375ml water

You'll also need

28cm4l saute pan, 4l heatproof bowl and cover, scales and measuring jug, knife and board

Method

Step by step

Up to 8 clear steps
  1. Lemon Chickpea Spinach Couscous Bowls with Parsley cooking step 1: Prepare the vegetables.
    Step 1

    Prepare vegetables

    For more than four servings, cook separate batches of no more than four, dividing every displayed ingredient between batches. Measured amounts below are totals for the selected household: use each batch’s share. Keep pan sizes and food thickness fixed and allow extra time. Cut peppers into 5mm strips, halve tomatoes, drain and rinse chickpeas, and chop parsley. Measure 2g lemon zest and 15ml juice; cut remaining fruit into wedges. Use vegan-labelled stock without milk ingredients.

  2. Lemon Chickpea Spinach Couscous Bowls with Parsley cooking step 2: Soak the couscous.
    Step 2

    Hydrate couscous

    Dissolve all measured stock in the 375ml boiling water. Put the instant couscous in a 4l heatproof bowl, add the stock, cover for 5 minutes, then fluff with a fork. Use this ratio for the specified instant product; pearl couscous requires a different method.

    5 min
  3. Lemon Chickpea Spinach Couscous Bowls with Parsley cooking step 3: Char the peppers.
    Step 3

    Soften peppers

    Heat all olive oil in a 28cm 4l pan over medium heat. Cook all peppers 8–10 minutes, stirring, until softened and lightly coloured.

    10 min
  4. Lemon Chickpea Spinach Couscous Bowls with Parsley cooking step 4: Spice the chickpeas.
    Step 4

    Heat chickpeas

    Add all cumin,paprika and black pepper; stir 30 seconds. Add all drained chickpeas and tomatoes and cook 5–7 minutes, stirring, until chickpeas are hot and tomatoes softened.

    7 min
  5. Lemon Chickpea Spinach Couscous Bowls with Parsley cooking step 5: Wilt the spinach.
    Step 5

    Wilt spinach

    Add all spinach and stir 2–3 minutes until wilted and hot throughout. Take off the heat and stir in all measured lemon zest and juice.

    3 min
  6. Lemon Chickpea Spinach Couscous Bowls with Parsley cooking step 6: Serve the bowls.
    Step 6

    Serve

    Divide all couscous equally between bowls, spoon over all chickpeas and vegetables and scatter all parsley. Serve with the remaining lemon wedges.