Spring Chickpeas & Couscous
One of my go to dinners on busy week nights
This is one of the easiest plant based dinners you can cook! After a workout or when you’re just too tired to cook anything on a school night, wholemeal couscous is a great choice. You can also add a fresh red bell pepper and some olive oil to it. Spring onions are so fresh and aid digestion as this dish has chickpeas. A little unknown thing about this kind of onions is how rich they are in calcium and vitamin K! I like to garnish my meals with them even when I don’t take photos of what I cook.
What’s your favorite easy dinner? Give this one a try and let me know what you think!
Spring Chickpeas & Couscous
Cooking time: 5min
Servings: 1
Ingredients:
1 cup cooked chickpeas
3-4 spring onions
2 tbs grounded flaxseeds
½ cup uncooked wholemeal couscous
1 1/2 cups water
1 lemon wedge
Instructions:
Bring 1 ½ cups of water to boil and add the couscous while turning off the stove.
Mix in the chickpeas, spring onions and grounded flaxseeds.
Squeeze some lemon juice on top. Voilà!
