Tomato Couscous with Chickpeas

Tomato Couscous

This is almost a salad. We had it slightly warm with dinner, but there was a bit leftover which was great cold the next day.


  • 1/2 cup (3oz, 90gr) couscous
  • 3/4 cup (6oz, 180ml) tomato juice
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 1 tbs olive oil
  • 1 tbs Balsamic vinegar
  • 1 tbs garlic chives, chopped
  • 1 tbs regular chives, chopped
  • 1 tbs marjoram, chopped
  • 1 tbs purple basil, chopped
  • 10 cherry tomatoes, halve or quartered
  • 1 1/2 cups (14oz, 400gr) chickpeas 


  • Heat tomato juice to boiling in medium saucepan. 
  • Add paprika, cumin, and olive oil.
  • When juice is hot remove from heat and add couscous. 
  • Stir once or twice, cover and let stand for 10 minutes. Do not stir again. 
  • When time is up add herbs, vinegar, and chickpeas to couscous, fluff gently with a fork to combine.
  • Add tomatoes and stir to combine. Serve.


This is the easy way to make couscous. Any liquid heated to boiling will work. If you wanted a hot side, you could heat the chickpeas before adding to the couscous.

Keywords: couscous, chickpeas

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