Stovetop, Pot (small), Colander, Knife
Wash & cut the broccoli into small florets.
Cook the broccoli in a pot of salted boiling water for 3 min.
Use the veggie stock to prepare the couscous according to the package instructions.
In a small bowl, cover the raisins with hot water. Then cover the bowl with a plate. Set the raisins aside to plumpen.
Drain the broccoli & fluff the couscous.
In a serving bowl, mix together the couscous, a drizzle of olive oil, the lemon juice & the lemon zest.
Add the drained chickpeas, drained raisins, broccoli, salt & pepper to the couscous. Toss it all together.
Serve garnished with fresh parsley (optional).
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Broccoli & Chickpea Couscous Salad" contains 661 Energy, 18 g of Fat, 97 g of Carbohydrates, 23 g of Protein, 11 g of Fiber.