Lemon chickpea couscous
Step 1 of 4
For a fresh dinner, cut 300g zucchini, 150g carrots and 100g onions evenly. Heat the oven to 200°C. Toss with 20ml olive oil, two-thirds of the salt and all the pepper. Roast 20–30 minutes, turning halfway, until tender. Use this whole single-dinner batch. For the shared weekly prep path, skip roasting and take the labelled share; reheat evenly to 74°C.
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Ingredients
- Couscous (dry)160g
- Chickpeas (drained)240g
- Zucchini (raw)300g
- Carrots (raw)150g
- Onions (raw)100g
- Olive oil (raw)20ml
- Lemon juice (raw)20ml
- Salt (dry)3g
- Black pepper (dry)1g
- Recipe water (raw)200ml
Method
- For a fresh dinner, cut 300g zucchini, 150g carrots and 100g onions evenly. Heat the oven to 200°C. Toss with 20ml olive oil, two-thirds of the salt and all the pepper. Roast 20–30 minutes, turning halfway, until tender. Use this whole single-dinner batch. For the shared weekly prep path, skip roasting and take the labelled share; reheat evenly to 74°C.
- Bring 200ml recipe water to a boil, stir in 160g couscous, cover off the heat for about five minutes, then fluff. Confirm the water ratio on your couscous packet; adjust and record it if needed.
- Warm 240g chickpeas in a small saucepan with 10–20ml extra processing water per two servings until hot throughout. Stir in 20ml lemon juice and the remaining third of the salt.
- Divide the couscous, chickpeas and this dinner’s entire roast share between the servings. A shared batch has a separately labelled share for the pasta dinner; a fresh single-dinner batch has no reserved half. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.