LUNCH! Week 5: Couscous + Lamb + Chickpeas

July 03, 2020

Let’s do LUNCH!. With chapters built around three main ingredients, the LUNCH! cookbook demonstrates how to make 10 weeks of exciting lunches (50 recipes in all) with fresh ingredients and healthy variety.

Monday Quinoa Tabbouleh Bowl with Lamb
Tuesday Chickpea and Tomato Stew with Couscous
Wednesday Chopped Salad with Lamb and Tabbouleh
Thursday Chickpea and Tomato Stew with Lamb and Roasted Bell Peppers
Friday Quinoa Bowl with Crispy Chickpeas

It’s not nice to pick favorites, but this week’s recipes just might be mine. Spices such as cinnamon, allspice, and cumin meet lamb, chickpeas, and tomatoes to make a week full of incredibly flavorful lunches inspired by Mediterranean cuisine. The week starts with a bowl based around an addictive Quinoa Tabbouleh that you won’t believe is as good for you as it is. The Chickpea and Tomato Stew comes together in one pot in less than 20 minutes, and it just keeps getting better as the flavors have a chance to deepen and get cozy with each other during the week. All week you’ll be topping your bowls with a super simple but satisfying Garlic Yogurt Sauce; it brings a rich, bright zing to everything it touches. Set aside a few minutes on Wednesday night to make the Slow-Roasted Bell Peppers and Spiced Crispy Chickpeas. Neither requires a lot of hands-on time and they’ll make Thursday’s and Friday’s lunches sing.

Grocery List


1½ cups quinoa
1 cup couscous
2 (14-ounce) cans chickpeas
1 (14-ounce) can diced tomatoes
1½ cups chicken stock (ideally homemade) or water
Extra virgin olive oil
Grapeseed oil
2 tablespoons white wine vinegar
1 tablespoon tahini
1 tablespoon tomato paste
1 tablespoon capers
1½ teaspoons cinnamon
1 teaspoon allspice
1 teaspoon cumin seeds
½ teaspoon turmeric
2 tablespoons hemp seeds
¼ cup golden raisins


1 large bunch mint
1 bunch parsley
1 bunch scallions
2 lemons
7 garlic cloves
2 shallots
1 large carrot
2 bell peppers, any color
1 small zucchini
1 pint cherry tomatoes
½ cup pomegranate seeds
1 head romaine lettuce


¾ cup full-fat Greek yogurt


1 pound ground lamb