Couscous with spinach and chickpeas (garbanzos)

Dr Rupy adds chickpeas, spinach and spices to transform simple couscous into a delicious and nutritious lunch or dinner. In December 2022, this recipe was costed at an average of £1.05 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the couscous in a large bowl. Crumble the stock cube into a measuring jug, pour in 350ml hot water and stir to combine. Pour the stock and 1 tablespoon oil into the bowl of couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains.

Step 2

Heat the remaining oil in a large saucepan over a medium heat and add the onion. Season with salt and pepper and fry for 7–8 minutes until slightly coloured. Add the chickpeas, spices, herbs, vinegar and ½ teaspoon freshly ground black pepper. Stir gently for a few minutes to infuse the flavours before adding the spinach. Cook for a further 2 minutes.

Step 3

Remove from the heat and add the couscous. Squeeze over the lemon juice and give everything a quick stir to combine.

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