Lemon Couscous with Charred Zucchini and Crispy Chickpeas
Ingredients
- 1½ cupscouscous
- 2¼ cupsvegetable broth
- 2 mediumzucchini
- 1 can (15 oz)chickpeas (drained and patted dry)
- 3 tablespoonolive oil
- 1lemon
- 2 clovegarlic
- ¼ cupfresh mint
- ¼ cupfresh dill
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Mince 2 cloves garlic (or skip if you prefer a milder flavor).
- 02
Chop 1/4 cup fresh mint leaves.
- 03
Chop 1/4 cup fresh dill.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the zucchini in a single layer and let sit undisturbed for 3–4 minutes until golden on the bottom. Stir, char for another 2–3 minutes, then transfer to a plate. Season with salt and pepper.
- 02
In the same skillet, add 1 tablespoon olive oil and the chickpeas. Cook for 4–5 minutes, stirring occasionally, until the skins begin to blister and crisp. Transfer to the plate with zucchini.
- 03
Bring the vegetable broth to a boil in a small saucepan over medium-high heat. Stir in the couscous, cover, and remove from heat. Let sit for 5 minutes until the liquid is absorbed.
- 04
Fluff the couscous with a fork. Stir in the zucchini, chickpeas, and fresh mint and dill. Zest the lemon over the top, then squeeze in the juice. Taste and adjust salt and pepper. Serve warm or at room temperature.
Spice Tips
For warmth, add a pinch of red pepper flakes to the chickpeas as they cook. A dash of ground cumin stirred into the warm couscous deepens the flavor. If you like heat, finish with a tiny splash of hot sauce or a grind of fresh black pepper on top.
This dish is delicious served warm straight away or at room temperature as a salad the next day. If you don't have fresh herbs on hand, substitute dried oregano or parsley (use 2 tablespoons total, added with the couscous). Feta or crumbled ricotta salata scattered on top adds richness if you like.