Vegan Lemony Couscous RecipeVegan Lemony Couscous Recipe

Ok, it’s been cold. Superbly cold. So this  week for Green Monday, we’re looking at something warm – vegan lemony couscous with chickpeas. There’s tons more warm stuff coming up, but we’ve already covered lots in our  Vegan Archives.

This recipe serves four. Enjoy.


  • 350g uncooked couscous
  • ½ teaspoon salt, or to taste
  • 575ml boiling water
  • 2 lemons
  • 60ml olive oil
  • 1 x 400g of chickpeas, rinsed and drained
  • 1 cup chopped black olives
  • One or more of:
    • 2 tablespoons minced fresh dill
    • ½ cup (half a small bunch) finely chopped fresh parsley
    • Half a bunch / ½ cup finely chopped scallions (spring onions)
    • ½ cup (half a small bunch) minced fresh mint
  •  Garnish: ½ cup chopped toasted almonds


  1. Put the couscous and salt into a bowl and pour the boiling water over it. Cover and set aside for about 10 minutes, until the water is absorbed.
  2. Grate the lemon peels and juice the lemons.
  3. Stir together the lemon zest, ¼ cup of juice, and the olive oil.
  4. Fluff the couscous with a fork, separating any lumps. Add the chickpeas, olives, the lemon-and-oil mixture, and the herbs and toss well. Add more salt to taste if needed.
  5. Serve at room temperature or chilled.
  6. Top with the toasted almonds just before serving.

Recipe slightly adapted from of Moosewood Restaurant’s Simple Suppers cookbook. Photograph Meredith Lee/The HSUS. Recipe courtesy of HSI Africa.