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Broccoli Pesto with Couscous and Chickpeas Recipe

Broccoli Pesto and Cous Cous
Valaer Murray

Broccoli Pesto and Cous Cous

With the kind of couscous that's ready in five minutes, an easily steamed vegetable, and some chickpeas that are edible right out of the can, this is truly a meal that can be thrown together in record time.

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  • 1 cup couscous, uncooked
  • One 15-ounce can of chickpeas
  • 3 cups broccoli
  • ¼ cup olive oil
  • ½ cup vegetable stock, plus more if needed
  • ½ cup parsley
  • ¼ toasted walnuts
  • ¼ teaspoon salt
  • ½ teaspoon dill
  • ¼ teaspoon ground cumin
  • Juice of 1 lemon
  • 1 cup crumbled feta, for garnish


Cook the couscous as directed then toss with half a can of chickpeas and set aside. Meanwhile, steam the broccoli for no more than 5 minutes, then make the broccoli pesto.

In a food processor, combine the steamed broccoli, olive oil, vegetable stock, parsley, walnuts, salt, dill, cumin, and lemon and pulse until mixture is a smooth purée.

Toss the broccoli pesto with the couscous and chickpeas over very low heat (if too dry, add extra vegetable stock). Top with crumbled feta and serve hot.