Tomato Couscous with Chickpeas
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Sides
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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
