From the OPR kitchen
Warm chickpeas and cumin give instant couscous plenty of flavour.
An OPR editorial recipe for home cooking. The photograph is a serving illustration.
At home recipes
Spiced chickpea couscous
At home recipes · 15 minute
Warm chickpeas and cumin give instant couscous plenty of flavour.
5 min prep · 10 min cook · Serves 2 · Main
Recipe by Other People's Recipes · Published · Updated
The method
- 1Put the couscous in a heatproof bowl, pour over the boiling stock and cover for 5 minutes, or follow its packet instructions.
- 2Warm the oil in a pan, stir in cumin for 20 seconds, then add chickpeas and 2 tbsp water. Heat until piping hot.
- 3Stir carrot, lemon juice and parsley into the hot chickpeas.
- 4Fluff the couscous with a fork, combine with the prepared topping and divide between two bowls.
Cook's notes & swaps
A little help from the OPR kitchen
These are optional pointers for making the recipe your own while keeping the spirit of the original.
Make it your own
Choose standard instant couscous, not giant couscous, for this timing.
A note from the OPR kitchen
An OPR editorial recipe for everyday home cooking. Timings are a guide and depend on your equipment; follow the method and check food is fully cooked. This recipe has not been independently kitchen-tested.
Families who've made this
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