Couscous with Chickpeas and Vegetables
19
- Makes3 servings
photo: nebulux76/Flickr
We like to serve this vegetarian couscous with chickpeas and vegetables as a main dish with a salad, but you could add some sliced grilled chicken too.
Ingredients
1 tbsp olive oil, or vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 cup canned diced tomatoes, with liquid
1 cup canned chickpeas, drained
1 cup frozen green peas
1 cup frozen or canned corn kernels
1 tbsp chopped basil, (or 1 tsp dried)
1 tbsp chopped parsley
1 cup vegetable broth, or chicken broth
1 cup uncooked couscous
1/2 tsp salt
1/4 tsp black pepper
Instructions
In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 to 7 minutes, or until the onion is softened and beginning to brown. Add the tomatoes, chickpeas, green peas, corn, basil and parsley and continue to cook, stirring occasionally, for about 5 minutes.
Add the broth, increase the heat to high and bring the mixture to a full boil. Stir in the couscous, salt and pepper, cover and turn off the heat. Let sit for 5 minutes. The couscous will absorb the liquid and become tender without any further cooking.
Fluff with a fork and serve immediately.
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