Lentils with Chickpeas and Couscous

Elevate your weeknight meals with this wholesome and flavorful recipe for Lentils with Chickpeas and Couscous. Bursting with plant-based protein and vibrant spices like cumin, coriander, and smoky paprika, this hearty dish is as nourishing as it is satisfying. Tender lentils and creamy chickpeas are simmered in a richly seasoned tomato broth, then served atop fluffy, pillowy couscous. Finished with a bright squeeze of lemon and fresh parsley, this Mediterranean-inspired dish is perfect for meal prep or a quick, balanced dinner. Plus, it comes together in just 45 minutes, making it a go-to option for busy schedules. Serve it on its own for a vegan entrée or pair with a crisp green salad for an effortless, well-rounded meal.

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Green or brown lentils
• 1 cup Cooked chickpeas
• 1 cup Couscous
• 2.5 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Tomato paste
• 0.25 cup Fresh parsley, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Rinse the lentils under cold water. In a medium saucepan, combine the lentils with 2 cups of water and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.

Step 2

While the lentils are cooking, prepare the couscous. In a separate small saucepan, bring 1 cup of vegetable broth to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Fluff with a fork and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic, cumin, coriander, and paprika, and cook for another 1 minute until fragrant.

Step 4

Add the cooked lentils, chickpeas, and tomato paste to the skillet. Stir well to coat everything in the tomato paste and spices.

Step 5

Pour in the remaining 1.5 cups of vegetable broth. Season with salt and black pepper. Simmer for 5-7 minutes, or until the mixture thickens slightly and is heated through.

Step 6

Stir in the lemon juice and fresh parsley. Taste and adjust seasoning if needed.

Step 7

To serve, divide the couscous among bowls and spoon the lentil and chickpea mixture over the top. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(1413.8g)

Amount per serving	% Daily Value*
Calories	1345.8

Total Fat 41.3g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 4145.2mg	0%
Total Carbohydrate 196.8g	0%
Dietary Fiber 48.0g	0%
Total Sugars 32.4g
Protein 58.6g	0%

Vitamin D 0IU	0%
Calcium 467.8mg	0%
Iron 23.9mg	0%
Potassium 3700.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.7%

Protein: 16.8%

Carbs: 56.5%