Couscous with Chickpeas and Vegetables


  • Makes3 servings
Couscous with Chickpeas and Vegetables

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.


  • 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


  • 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.

This article was originally published on Jan 01, 2007

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