1.14.2013

chickpeas and couscous with lemon-caper sauce




Very simple and easy weeknight dish! This meal is ready almost as soon as your couscous is  done cooking. It is also very versatile - you can add whatever vegetables you'd like to - be they steamed, roasted or sauteed. The lemon is just enough to add a twang to the dish, but certainly another squeeze can be added by the diner at the table.

I used chickpeas in this because you need a firm enough legume to give some body to the dish. I also added kale as my choice of vegetable, because, well, how can you go wrong? 

And that's it.. couscous  kale, chickpeas, capers and lemon are the main components, with some white wine and vegan butter to round things out.

I had dinner on the table in 15 minutes. Nothing fancy, just a delicious, simple, easy to make meal when you are tired and hungry.

Cost Breakdown:


couscous: $.75

chickpeas: $2
kale, parsley, capers: $3
lemon, butter, stock, wine: $1.50

Total to make 4 servings:

$7.25

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