Crispy Chickpeas with Couscous and Feta
This Crispy Chickpeas with Couscous and Feta recipe is a simple meal that checks a lot of boxes. It’s quick, flexible and works just as well for a weeknight dinner as it does for meal prep lunches.
Equipment
- Medium Saucepan
- Large Skillet
Ingredients
- 1 cup couscous uncooked
- 2 cups chicken stock
- 2 tbsp olive oil
- 1 can chickpeas rinsed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- ¼ cup crumbled feta cheese
- Fresh dill for serving
Instructions
- Cook the couscous: In a saucepan over medium heat, add 1 tablespoon olive oil and couscous. Toast for 2-3 minutes, until golden brown. Add the stock and bring to a boil. Stir in the couscous, remove from heat, cover, and let sit for 5 minutes.
- Crisp the chickpeas: While the couscous cooks, heat olive oil in a large skillet over medium heat. Add the chickpeas and season with salt, garlic powder, black pepper, and cayenne.
- Sauté until golden: Cook chickpeas for 8–10 minutes, stirring about once per minute, until crispy and lightly golden.
- Assemble and serve: Spoon the crispy chickpeas over the couscous and top with crumbled feta and fresh dill. Serve warm.
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