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Falafel-Spiced Middle Eastern Couscous (Israeli Couscous)
Calories694 Kcal
Protein28 g
Fat18 g
Carbs106 g

Falafel-Spiced Middle Eastern Couscous (Israeli Couscous)

OtherVegan2100 min

Couscous is a staple ingredient in North African and Middle Eastern cuisine and is very similar to small pasta such as orzo. Pasta, however, is made from ground...

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Ingredients
  1. 1 (15-ounce) can chickpeas (rinsed and drained)
  2. 1 cup cherry tomatoes (halved)
  3. 2 tablespoons olive oil (divided)
  4. 1 teaspoon ground cumin
  5. 1/4 teaspoon ground coriander
  6. 1/4 teaspoon garlic powder
  7. 1/4 teaspoon ground black pepper
  8. 2 cups pearled (Israeli) couscous
  9. 2 1/2 cups water
  10. 4 ounces feta cheese (cubed or crumbled)
  11. 1/4 cup cilantro (or parsley, chopped)
  12. Salt (to taste)
Directions
  1. Pre-heat the oven to 400 F.
  2. Combine the ground cumin, ground coriander, garlic powder, and black pepper in a small bowl.
  3. Toss the cherry tomatoes with 1 tablespoon of the olive oil and season with half the spice mixture.
  4. Toss the chickpeas with the other tablespoon of olive oil and season with the other half of the spice mixture.
  5. Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.
  6. Bring the water to a boil in a large pot and add the couscous. Lower the heat and simmer for 10 minutes. Remove from the heat, cover and allow to sit for another 5 to 7 minutes. Fluff with a fork and season lightly with salt. Remember that the feta cheese will add a lot of salt to the final dish.
  7. Add the roasted chickpeas and tomatoes to the cooked couscous, stir in the cilantro or parsley and sprinkle with the feta cheese. Serve warm or at room temperature.
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Vegan Couscous Salad With Chickpeas
Calories291 Kcal
Protein11 g
Fat5 g
Carbs49 g

Vegan Couscous Salad With Chickpeas

OtherVegan900 min

If you like couscous pilafs or couscous salads, you'll want to try this simple and easy homemade vegetarian recipe for couscous salad with chickpeas (garbanzo b...

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Ingredients
  1. 2/3 cup​ vegetable broth or 1 can (14 oz.)
  2. 1 cup couscous (uncooked)
  3. 3/4 cup garbanzo beans (drained)
  4. 1/2 cup diced cucumber
  5. 1/4 cup red bell pepper (diced)
  6. 2 tbsp green onions (chopped)
  7. 3 tbsp balsamic vinegar
  8. 1 tbsp olive oil
  9. 1 tbsp Dijon mustard
  10. 1/2 tsp lemon zest (lemon peel)
  11. 1/4 tsp fresh ground black pepper (or to taste)
  12. Garnish: 1/2 tsp lemon pepper​
Directions
  1. Gather the ingredients.
  2. First, prepare the couscous. In a medium-sized saucepan, bring the vegetable broth to a boil and stir in the couscous.
  3. Once the couscous is simmering, remove the pan from the heat, cover and let stand for 5 minutes. Then lightly fluff your couscous with a fork.
  4. Let your prepared couscous cool for at least 10 minutes.
  5. Once your couscous is cooked, slightly cooled and ready to go, place it in a large bowl and lightly toss the cooled couscous with the garbanzo beans (chickpeas), cucumber, red pepper, and green onions.
  6. Mix the balsamic vinegar, olive oil, mustard, lemon zest and black pepper in a separate small bowl, or shake together in a mason jar. Add this vinaigrette and lemon dressing to the couscous mixture and gently toss to combine well.
  7. Garnish your couscous salad with lemon pepper.
  8. Serve and enjoy!
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