Chickpea couscous bowls

Name: Chickpea couscous bowls
Total time: 15 min
Yield: 2
Ingredients: 150 g couscous; 250 ml vegetable stock (hot, from 1 stock cube); 1 × 400g tin chickpeas (drained); 0.5 cucumber (chopped); 8 cherry tomatoes (halved); 1 lemon (juice only); 1 tbsp olive oil; salt and black pepper (to taste)

Couscous just needs a soak in hot stock, so there is barely any cooking to do. Stir through chickpeas, veg and a squeeze of lemon for a fresh, filling bowl in 15 minutes.

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Serves: 2Time: 15 min

Plant-basedProtein-containing

Ingredients

2 servings

150 g couscous
250 ml vegetable stock (hot, from 1 stock cube)
1 × 400g tin chickpeas (drained)
0.5 cucumber (chopped)
8 cherry tomatoes (halved)
1 lemon (juice only)
1 tbsp olive oil
salt and black pepper (to taste)

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Method

1Tip the couscous into a bowl and pour over the hot stock.
2Cover with a plate and leave to soak for 5 minutes, then fluff up with a fork.
3Stir through the chickpeas, cucumber and tomatoes.
4Add the lemon juice and olive oil, then season to taste.
5Divide between two bowls and serve warm or at room temperature.

Any chopped veg you have works well here - grated carrot or sweetcorn are easy additions.

A spoonful of hummus on top makes it more filling.

Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.