Couscous with Lemon, Herbs & Chickpeas

Couscous is the ultimate kettle ingredient. It doesn't need cooking—just rehydrating. Pour boiling water over it, cover, and in five minutes you have a fluffy base for a proper meal. This version uses tinned chickpeas, lemon juice from a bottle, and dried herbs.

Ingredients (Serves 1):

• 60g couscous
• 150ml boiling water
• ½ tsp vegetable stock powder or a pinch of salt
• ½ x 400g tin of chickpeas, drained and rinsed
• A squeeze of lemon juice (bottled is fine)
• 1 tbsp olive oil
• A pinch of dried mint or parsley
• Salt and pepper

Method:

1. Put the couscous and stock powder in a bowl. Pour over the boiling water, stir once, and cover tightly with a plate. Leave for 5 minutes.
2. Fluff the couscous with a fork. Stir in the chickpeas, lemon juice, olive oil, and herbs. Season.

Why it's gut-friendly: Couscous is a light, easily digestible grain. Chickpeas are packed with prebiotic fibre. Lemon juice and herbs are gentle digestive aids.