Couscous With Feta, Chickpeas and Tomato
- Ready In:
- 28mins
- Ingredients:
- 11
- Serves:
-
5
ingredients
- 1 tablespoon olive oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon dried oregano or 1/2 teaspoon basil
- 4 garlic cloves, minced
- 2 1⁄4 cups vegetable broth, divided
- 1 (16 ounce) can chickpeas, drained and rinsed
- 3 medium ripe tomatoes, seeded and chopped
- 1 teaspoon salt
- 1 cup couscous, uncooked
- 2 cups green onions, coarsely chopped
- 1 cup feta cheese, crumbled
directions
- Heat olive oil in a medium saucepan or large skillet over medium heat.
- Add red pepper and garlic and cook for three minutes, stirring frequently.
- Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
- Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
- Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
- Great next-day leftovers!
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Reviews
-
I can't believe I'm the first person to review this one more than 3 years after it was posted but it's fabulous! If you like the ingredients listed in this recipe you will LOVE this dish! I used more crushed red peppers and more garlic than stated. I used 6 small tomatoes (that I did not de-seed) and followed the rest of the recipe as stated. We LOVED it! My 2 year old was digging the chickpeas out to eat by the handful. Will definitely make this one again and again! Thank you for posting!
RECIPE SUBMITTED BY
I'm a married graduate student. Lately I haven't had as much time to cook as I would like...