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Tomato and Chickpea Couscous by


1 Tbsp of Butter
2 Cloves of Garlic
3 Green Onions, Chopped
8 Oz of Dried Couscous
11/2 Cups of Broth (Chicken or Veggie)
1/2 Cup of Wine
1 Can of Garbanzo Beans
1/8 tsp of Pepper
1/4 tsp of Cinnamon
1/2 of a Lemon, Squeezed
11/2 Cups of Halved Cherry Tomatoes
Salt to Taste


First up, melt your butter on medium heat and add in the garlic, letting it cook up for a minute or two. Next you'll go ahead and add in your green onions to the mix. Swirl them around and cook em up for a minute or two and then pour in your couscous to the pan.

Stir the couscous in the pan a few times and give it a good 3 or so minutes to start browning up the grains. Now you'll add in your broth, wine, beans, pepper, cinnamon, and lemon. Bring it to a boil, cover the pan, turn it back down to low and let it cook for around 12 minutes or until the couscous is cooked through.

Finally, you'll toss in your tomatoes and salt the dish if needed.

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