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Chickpea and veggie couscous

An everyday dish for 2, ready in 20 minutes, around $1.46 a serving. People actually plan it with Popotam, and it's in season in October.

20mintotal
≈ $1.46a serving
524kcalper serving
20gof protein
VegetarianIn season in OctoberFreezes well
Let's cook

Step-by-step recipe

check things off as you go

  1. Slice the veggies

    Peel the carrots and cut them into thick 1 cm rounds. Wash the zucchini, cut it in half lengthwise, then into 1 cm thick half-moons.

  2. Toast the spices

    Pour the oil into the nonstick skillet and heat it over medium heat. Add the cumin and let it toast for 30 seconds, stirring, to wake up the flavors.

  3. Cook the veggies

    Add the carrots and zucchini to the skillet with the spices. Cook for 2 minutes, stirring, then pour in 200 ml of hot water. Let it simmer, covered, for 8 minutes over low heat.

    Tip · If the veggies aren't tender enough after 8 minutes, give them 2 to 3 more minutes without adding water.

  4. Add the tomatoes

    Stir the crushed tomatoes into the skillet with the veggies. Mix well and let it cook for another 5 minutes over low heat so the flavors come together.

  5. Make the couscous

    While the veggies cook, put the couscous in a bowl. Pour 150 ml of boiling water over it, cover and let it swell for 5 minutes.

  6. Warm up the chickpeas

    Drain the canned chickpeas and tip them into the skillet with the veggies. Heat for 2 minutes over medium heat to warm them through.

    Tip · For a bolder flavor, lightly mash half the chickpeas with a fork before warming them up.

  7. Serve the couscous

    Split the couscous between two shallow bowls. Arrange the veggies and chickpeas on top. Drizzle with a little of the veggie cooking juices.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 524 kcal. 59% comes from carbs, 15% from protein and 20% from fat.

78 gCarbs
20 gProtein
12 gFat
Per serving (the dish for 2, divided by 2)
Energy524 kcal
Protein19.7 g
Carbs77.7 g
of which sugars11.1 g
Fat11.6 g
of which saturated fat1.5 g
Fiber14.9 g
Salt1.1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.46 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.91for 2 people
≈ $1.46a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

2 daysin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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