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+ servings

Chickpea and Vegetable Couscous

Prep Time 10 mins
Cook Time 10 mins
Servings 6 people


  • 2 tbsp extra virgin olive oil
  • 2-3 cloves garlic finely chopped
  • 1 small red onion finely chopped
  • 2 Roma tomatoes chopped
  • 1 medium red capsicum chopped
  • 400 g tinned chickpeas rinsed and drained
  • 4-5 spring onions chopped
  • 2 tbsp fresh parsley chopped
  • 2 tsp smoked paprika
  • sea salt and black pepper to taste
  • 4 cups couscous cooked to packet instructions and kept warm
  • 3 tbsp fresh lime juice
  • 1/2 cup Parmesan cheese optional


  • Heat olive oil in a large frying pan over medium-high heat. Add garlic and red onion and cook, stirring frequently, for 4-5 minutes, or until the onion softens.
  • Add tomatoes, capsicum, chickpeas, spring onions, parsley, and smoked paprika. Season with salt and black pepper, to taste. Stir to combine and cook approximately 4-5 minutes, or until capsicum is crisp-tender and develops a bit of color.
  • Remove from heat and add warm couscous and fresh lime juice. Stir to combine and serve. Try without Parmesan cheese but then add a little on top if you would prefer.
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