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.
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.