Lemon couscous with chickpeas and herbs

Couscous is useful when you want lunch without keeping a pan on the hob. The important detail is the liquid ratio: products differ, so use the packet's amount for the weight below rather than assuming every couscous absorbs the same volume. This recipe uses ordinary quick-cooking couscous, not pearl couscous, which needs a different cooking method.

Ingredients and preparation

For two main portions, measure 150 g dry couscous and the boiling water or vegetable stock specified on its packet. Add one 400 g tin of chickpeas, drained and rinsed; half a cucumber, finely diced; a generous handful of parsley, chopped; two tablespoons olive oil; the finely grated zest of one washed lemon; and two tablespoons lemon juice. Have salt and black pepper ready. Preparation takes roughly 20 minutes, depending on the couscous instructions.

Put the couscous in a heatproof bowl, add the measured hot liquid and cover with a plate. Leave it for the packet's stated time. Do not keep lifting the cover or stirring while it absorbs. Meanwhile, drain the chickpeas thoroughly and remove any very watery seeds from the cucumber before dicing it.

Keep the grains separate

Once the couscous is hydrated, uncover it and separate the grains with a fork. If liquid remains, give it a little more time rather than mashing it into a wet paste. Spread it slightly around the bowl so steam can escape. Stir the oil, lemon juice and zest together in a small cup, then fold the dressing through the warm grains.

Add the chickpeas once the couscous has stopped steaming heavily. Fold in the cucumber and parsley close to serving so they retain their freshness. Taste a spoonful containing both grain and chickpea before seasoning. Stock can already be salty, while plain water usually leaves more room for salt and lemon.

Adjust the bowl to the occasion

For a side dish, divide this quantity between four people alongside other food. For lunch, serve it in two bowls and put extra lemon wedges on the table. Do not keep adding oil simply because the grains look dry; taste first. A little extra lemon juice or a spoonful of water may be the adjustment they need.

If preparing ahead, cool the cooked couscous promptly, refrigerate it in a covered shallow container and use within 48 hours. Keep the cucumber and herbs separate until serving for the best texture. Transport the salad chilled, not in a warm bag for several hours. It is intended to be served cold or freshly made, so there is no need to repeatedly warm and cool it.

Avoid substituting an equal volume of pearl couscous without changing the cooking method. If that is what you have, cook it according to its own packet, drain if required and let excess steam escape before dressing. The salad idea remains the same, but the grain will have a distinctly chewier texture.