Chickpea & Spinach Couscous

Method

1. 1

   Prep the ingredients

   Warm the vegetable broth in a medium saucepan over low heat while draining and rinsing the chickpeas, chopping the spinach and parsley, crumbling the feta, and cutting the lemon into wedges.

   18 min
2. 2

   Bring the couscous to a boil

   Bring the warm vegetable broth to a boil over high heat, then stir in the couscous and cover the saucepan.

   2 min
3. 3

   Rest the couscous

   Remove the covered saucepan from the heat and leave it to stand.

   5 min

   Tip: If the couscous seems firm, cover it for another minute before fluffing.

4. 4

   Warm the chickpeas

   Warm the olive oil in a large skillet over medium heat. Stir in the chickpeas and cumin with 1/2 tsp salt and a few grinds of black pepper; cook for 5–7 minutes.

   7 min
5. 5

   Wilt the spinach

   Add the spinach to the skillet and turn it through the chickpeas over medium heat for 2–3 minutes. Remove the skillet from the heat.

   3 min

   Tip: Add the spinach in batches if your skillet is crowded.

6. 6

   Taste and serve

   Fluff the couscous and serve with the chickpea mixture. Add feta, parsley, and a squeeze of lemon; taste and adjust with salt and black pepper over 2–3 minutes.

   3 min