Curried Couscous With Chickpeas

Total Time
Prep 10 mins
Cook 10 mins

This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.

Ingredients Nutrition


  1. In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
  2. Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
  3. Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
  4. Fluff with a fork and serve immediately or pack for tomorrow's lunch!
Most Helpful

5 5

LOVE LOVE LOVE IT!! Such a balanced, healthy meal with so much flavor. A new favorite, for sure.

5 5

Absolutely DELISH! We loved all the veggies and chick peas! The only thing I might change next time (and there will be a next time) is to add about 1/2 tsp more curry. We felt it could have used just a little more. I served this with Honey Roasted Pork Loin (#29493) and they were perfect together! Thanks for posting Babzy! UPDATE: This makes way more than 4 servings - for DH and myself I cut the recipe in half and we get 4 servings out of that.

5 5

I used two cans of chickpeas instead of using the peas, because I don't like peas... and I didn't use tomatoes, because my guy is allergic. It was really good and hearty, even with those substitutions. It was also really fast and easy. I'd definitely recommend it. :)