The Motherhood Diary

Lemon, pea, and chickpea couscous

The Motherhood Diary

Fluffy couscous, peas, cucumber, and chickpeas make a cheerful lunch that can be mixed while the table is being set.

Their job: fluffing cooled couscous with a fork and scattering the peas. Ages 4 and up
25 minutes, with only a few minutes at the stove

This bowl is useful for lunch or for setting beside other things at supper. Instant couscous needs only hot stock and a short rest. The peas add colour, the cucumber adds crunch, and lemon pulls the bowl together without much effort.

At a glance

Serves 4 for a light lunch. Prep: 15 minutes. Cook and rest: 10 minutes. Total: 25 minutes.

Couscous and vegetables in a blue bowl. Illustrative food photograph; the finished recipe may look different.
Illustrative food photograph; the finished recipe may look different. Photo: Anto Meneghini / Unsplash.

Ingredients

  • 175 g instant couscous, about 1 cup
  • 240 ml vegetable stock, about 1 cup, or the amount specified on your couscous packet
  • 150 g frozen peas
  • 1 x 400 g tin chickpeas, drained and rinsed
  • 200 g cucumber, cut into small pieces
  • 100 g feta, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons chopped fresh mint or parsley
  • 1/4 teaspoon black pepper
  • Salt, to taste after adding the feta

Make it together

Once the couscous is cool enough to handle comfortably, a child can fluff it with a fork and add the peas and chickpeas. A grownup pours the boiling stock, drains the peas, and uses the knife and grater.

  1. Put the couscous in a heatproof bowl. Bring the stock to the boil, pour it over, stir once, and cover with a plate. Leave for 5 minutes, or the time given on the packet.
  2. Cook the frozen peas in a small pan of boiling water for 3 minutes, or as directed on their packet. Drain and let them cool slightly.
  3. Uncover the couscous and separate the grains with a fork. Spread it gently around the bowl to release some steam.
  4. In a small bowl, whisk the olive oil, lemon juice, zest, and pepper.
  5. Add the peas, chickpeas, cucumber, and herbs to the couscous. Pour over the dressing and toss with two spoons.
  6. Fold in most of the feta, taste, and add salt only if needed. Scatter the remaining feta over the top.

Serve it your way

Spoon into shallow bowls or bring the serving bowl to the table. If someone prefers separate components, reserve a little cucumber, peas, and chickpeas before mixing.

Illustrative food photograph; the finished recipe may look different. Photo: Anto Meneghini / Unsplash.

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