Couscous with chickpeas, almonds & pomegranate
Prep time
Cook time
Total time
Recipe type: Vegetarian
Serves: 3
  • 1 cup couscous
  • 1 pomegranate (seeds)
  • 1 cup cooked chickpeas
  • 1-2 tbsp chopped almonds
  • ½ fennel
  • olive oil
  • salt, pepper
  • parsley, thyme
  • lemon zest, grated (untreated lemons)
  1. In a small saucepan add 1 cup of water, pinch of salt and tbsp of olive oil, let it boil and when it's boiling, switch of the fire and mix in couscous, stirring. (or follow the instructions on your packaging)
  2. Set prepared couscous aside.
  3. De-seed pomegranate and set aside.
  4. In a large pan drizzle some olive oil and add chopped fennel, stir and let it cook for few minutes. Add cooked chickpeas (you can cook it in advance or use canned chickpeas), prepared couscous, thyme, chopped parsley, salt & pepper, pinch of grated lemon zest and a drizzle of olive oil.
  5. Remove from heat, add chopped almonds and pomegranate seeds.
  6. Stir and add more seasoning if necessary. Serve and enjoy!
Recipe by Travelling oven at