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Home / Recipes / Soups & Salads

Couscous with spinach and chickpeas

Soups & Salads

Couscous with spinach and chickpeas

Dr Rupy adds chickpeas, spinach and spices to transform simple couscous into a delicious and nutritious lunch or dinner.

Ingredients

  1. 240g/8¾oz couscous
  2. 1 vegetable stock cube
  3. 3 tbsp olive oil
  4. 200g/7oz red onions, diced
  5. 400g tin chickpeas, drained and rinsed
  6. 1 tbsp ground cumin
  7. 1 tsp ground cinnamon
  8. ½ tsp dried chilli flakes
  9. 2 tsp dried mixed herbs
  10. 1 tbsp red or white wine vinegar
  11. 500g/1lb 2oz frozen spinach, thawed
  12. 2 lemons, juice only
  13. salt and freshly ground black pepper

Directions

  1. Place the couscous in a large bowl. Crumble the stock cube into a measuring jug, pour in 350ml/12fl oz hot water and stir to combine. Pour the stock and 1 tablespoon oil into the bowl of couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains.
  2. Heat the remaining oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry for 7–8 minutes until slightly coloured. Add the chickpeas, spices, herbs, vinegar and ½ teaspoon freshly ground black pepper. Stir gently for a few minutes to infuse the flavours before adding the spinach. Cook for a further 2 minutes.
  3. Remove from the heat and add the couscous. Squeeze over the lemon juice and give everything a quick stir to combine.

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