Lemony Couscous With Scallions and Chickpeas

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Scallions and outpouring onions tin beryllium utilized interchangeably successful this dish. The second volition beryllium a spot sweeter than scallions.

This is large for the galore buffets, barbecues and different gatherings of the summer. The citrus accent truly shines aft the crockery has had clip to sit, truthful if possible, marque it respective hours up oregon adjacent the nighttime before.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 12 Makes astir 8 cups

10 ounces (about 1 1/2 cups) couscous
2 ample lemons
1/4 cupful mild olive oil
1 15.5-ounce tin chickpeas, drained and rinsed (about 1 3/4 cups cooked chickpeas)
8 ounces crumbled feta cheese
1/2 cupful thinly sliced scallions oregon outpouring onions (about 6 to 8 scallions, some achromatic and airy greenish parts)
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
221
Fat
9 g
Saturated Fat
4 g
Carbohydrates
27 g
Sodium
239 mg
Cholesterol
17 mg
Protein
8 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026

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