Allow 28 minutes from start to finish, including the eight-minute covered rest after the couscous is stirred into the boiled water. That pause gives the grains time to absorb the seasoned liquid before the chickpeas, peas, lemon juice, and pepper are folded through and cooked briefly, so it’s always preferable.
Main DishesWhole-Wheat Couscous with Chickpeas, Peas and Almonds
Whole-wheat couscous absorbs cumin-scented water while chickpeas and peas warm through in olive oil. Fresh lemon juice cuts through the nutty almonds with sriracha sauce to make it a little bit spicy.
Ingredients
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Preparation Steps
Warm the almonds
Heat a dry skillet over medium-low heat. Add the unblanched dry-roasted almonds and stir for 1 to 2 minutes, until fragrant; transfer to a plate and roughly chop.
Steam the couscous
Bring the water to a boil in a saucepan. Remove from the heat, stir in the dry couscous, ground cumin, and salt, then cover and let rest for 8 minutes, until the liquid is absorbed and the grains are tender.
Warm the chickpeas and peas
Heat the olive oil in the skillet over medium heat. Add the boiled chickpeas and frozen green peas; cook for 4 to 5 minutes, stirring often, until hot throughout and the peas are bright green.
Finish the couscous
Fluff the couscous with a fork and fold in the chickpeas, green peas, fresh lemon juice, and black pepper. Divide between bowls and scatter over the almonds & add 5g of sriracha per portion, for the taste.
Recipe insights
The Eight-Minute Couscous Rest
Almond Crunch After Reheating
Keep the chopped almonds separate until the bowls are served. Moisture softens them quickly. The finished couscous keeps in the refrigerator for up to two days; reheat it first, then add the almonds for their crisp texture.
A little less taste without the sriracha sauce
You can skip the sriracha sauce as brands often put quite the amount of sugar in it, but I'll be honest, this isn't the most tasteful recipe so without it, it'll taste a bit ... blend. So best solution would be to make a home-made sriracha sauce, I'll post a recipe for it in the coming days if I'm motivated !
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Lentil & bulgur bowl with walnuts
- Green lentils, dry240 g
- Bulgur, dry200 g
- Baby spinach300 g
- Cherry tomatoes300 g
- + walnuts, olive oil70 g
- Per serving
- 545 kcal
- Protein
- 25 g
- Fibre
- 16 g
Energy from
- Protein 18%
- Carbs 57%
- Fat 25%
Nutrition from Health Canada · CNF 2026
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