Lemony couscous with scallions and chickpeas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.0
  • Total Fat: 5.5 g
  • Cholesterol: 1.6 mg
  • Sodium: 150.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.3 g

View full nutritional breakdown of Lemony couscous with scallions and chickpeas calories by ingredient
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Number of Servings: 12


    10 ounces ( about 1 1/2 cups) couscous
    2 large lemons
    1/4 cup mild olive oil
    1 15.5-ounce can chickpeas, drained and rinsed (about 1 3/4 cups cooked chickpeas)
    8 ounces crumbled feta cheese
    1/2 cup thinly sliced scallions or spring onions (about 6 to 8 scallions, both white and light green parts)
    Freshly ground black pepper


Prepare the couscous according to package directions.

Meanwhile, wash the lemons and use a Microplane grater to zest them into a small bowl. Juice the lemons; you will need 6 tablespoons of juice.

Transfer the cooked couscous to a large bowl and fluff with a fork to separate the grains. Drizzle in the oil and lemon zest, mixing well. Set aside.

When the couscous has cooled, add the lemon juice and mix well. Add the chickpeas, the feta cheese and all but 1 tablespoon of the scallions (reserve for garnish). Toss to combine; add salt and pepper to taste.

Transfer to a serving bowl. Garnish with the reserved scallions and refrigerate for a few hours before serving

Makes about 8 cups (12 servings)

The Washington Post, May 2, 2007

Number of Servings: 12

Recipe submitted by SparkPeople user SPICEAHOLIC.

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Member Ratings For This Recipe

  • I liked this a lot. Since I had no couscous in the house, I made this with bulghur instead for a different kind of tabouleh! (Had to re-calculate tje calories, though, as bulghur has more than couscous. Since I love feta, I will be making this recipe again... - 6/7/09

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  • Very good combination. So quick and easy! - 3/31/08

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  • Very easy to make. Good too seeing this is the first time I've eaten chickpeas. (With the exception of hummus) I didn't use the feta because I didn't have any in the house. I would probably make this again. - 3/10/08

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