Quick roasted pepper couscous with crispy chickpeas and lemon feta

Name: Quick roasted pepper couscous with crispy chickpeas and lemon feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Mediterránea
Ingredients: 1 cup couscous; 1 cup hot water; 14 oz cooked chickpeas, drained; 1 large red bell pepper; 1 large yellow bell pepper; 4 oz feta cheese; 2 tbsp olive oil; 2 cloves garlic; 1 lemon; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 1/4 cup fresh parsley; 3/4 tsp salt; 1/4 tsp black pepper

A fast and original dish with fluffy couscous, pan-roasted peppers, spiced crispy chickpeas, and crumbled feta with a touch of lemon. Ready in under 30 minutes, with Mediterranean flavor and great texture contrast.

10 minPrep

15 minCook

25 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

180 g couscous (of cocción quick)
240 ml hot water (casi hirviendo)
400 g cooked chickpeas, drained (well dry)
180 g red bell pepper (in strips finas)
180 g yellow bell pepper (in strips finas)
120 g feta cheese (desmenuzado)
30 ml olive oil (divided)
2 cloves garlic (chopped finos)
1 unit lemon (zest and 2 tbsp of juice)
4 g smoked paprika
2 g ground cumin
1 g dried oregano
15 g fresh parsley (chopped)
4 g salt (or to taste)
1 g black pepper (or to taste)

Nutrition facts

per serving

396 kcal

Calories

14 g

Protein

45 g

Carbs

18 g

Fat

8 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
Place the couscous in a heatproof bowl with 1/2 teaspoon salt, half of the lemon zest, and 1 tablespoon olive oil. Pour the hot water over it, cover, and let it sit for 5 minutes.
2
Meanwhile, pat the chickpeas very dry with paper towels. Heat them in a large skillet over medium-high heat with 1 tablespoon olive oil, smoked paprika, cumin, 1/4 teaspoon salt, and black pepper. Cook for 5 to 6 minutes, stirring, until golden and crisp on the outside.
3
Add the red and yellow pepper strips to the same skillet along with the garlic, dried oregano, and another pinch of salt. Sauté for 4 to 5 minutes until the peppers are tender but still slightly firm with some charred spots. For a deeper finish, you can place the skillet under the oven broiler for 1 to 2 minutes at 220°C / 425°F, using an oven-safe skillet.
4
Crumble the feta into a small bowl and mix it with 2 tablespoons lemon juice and the remaining lemon zest.
5
Fluff the couscous with a fork. Fold in the chopped parsley and the sautéed peppers. Top with the crispy chickpeas and lemon feta.
6
Taste and adjust with salt and black pepper before serving warm or at room temperature.

Chef tips

Drying the chickpeas very well helps them crisp up faster. Do not cover the skillet while cooking them, or they will steam instead.

Substitutions

You can swap the feta for crumbled goat cheese or a plant-based alternative. Parsley can be replaced with mint or basil. For a gluten-free version, use gluten-free couscous made from corn or rice.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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