PopotamRecipes
Open the app
meat-free, full of flavor

Veggie and chickpea couscous

An everyday dish for 2, ready in 25 minutes, around $2.41 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $2.41a serving
709kcalper serving
26gof protein
VegetarianIn season in OctoberFreezes well
Let's cook
Veggie and chickpea couscous, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Prep all the veggies

    Peel the onion and slice it. Peel the carrots (150 g) and cut them into small cubes, and cut the zucchini (200 g) into half-moons. Drain and rinse the chickpeas in the colander.

  2. Cook the onion

    Heat the olive oil (1 tbsp) over medium heat in the sauté pan. Add the sliced onion and cook it, stirring.

    Tip · Keep the heat at medium and stir nonstop, because onion burns fast and turns bitter. It should just turn translucent.

  3. Add the carrots and spices

    Add the carrots, the cumin (1 tsp) and the paprika (1 tsp). Stir well to coat and let it cook over medium heat.

  4. Cook the zucchini and chickpeas

    Add the zucchini and chickpeas and season with salt and pepper. Pour in a big glass of water (about 20 cl), cover and let it simmer over low heat until the carrots are tender.

  5. Heat the water for the couscous

    While the veggies cook, bring about 300 ml of salted water to a boil in the saucepan.

  6. Let the couscous swell

    Put the fine couscous (250 g) in the mixing bowl, pour the boiling water over it until it's just level with the grains, cover and let it swell for 5 min. Then fluff it with a fork.

    Tip · Pour the boiling water over the couscous all at once without stirring, then only fluff it with a fork after it rests, so you don't get lumps.

  7. Serve the couscous

    Adjust the seasoning of the veggies and their broth. Plate the couscous and spoon the veggies and chickpeas with their juices over the top.

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 709 kcal. 65% comes from carbs, 14% from protein and 16% from fat.

115 gCarbs
26 gProtein
13 gFat
Per serving (the dish for 2, divided by 2)
Energy709 kcal
Protein25.5 g
Carbs114.5 g
of which sugars9.8 g
Fat12.5 g
of which saturated fat1.9 g
Fiber15.6 g
Salt0.8 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 $2.41 a serving, adding up the average prices of the ingredients you need to buy.

≈ $4.82for 2 people
≈ $2.41a 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.

Build my week

This dish is also an idea for…

Balanced lunch ideas

With the same ingredients

fine couscous, canned chickpeas, zucchini…