Sauteed Cherry Tomato Couscous
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 709.77 ml vegetable stock
- 354.88 ml couscous
- 14.79 ml extra virgin olive oil
- 473.18 ml cherry tomatoes, cut in half
- 59.14 ml fresh spinach leaves, torn
- 59.14 ml chickpeas
- 2 garlic cloves, minced
- 1 shallot, minced
- 14.79 ml fresh basil, chopped
- coarse salt, to taste
- fresh coarse ground black pepper, to taste
directions
- Place stock in a large saucepan over high heat. Bring to a boil and remove immediately from heat. Bring to a boil and remove immediately from heat. Season with salt and pepper. Add couscous, stir and cover. Let stand 5 minutes or until liquid is absorbed.
- Meanwhile, heat oil in a large saute pan over medium high heat. When hot, add tomatoes, spinach, chick peas, garlic and shallot. Saute for 3 minutes or until tomatoes start to soften. Add basil and toss well. Season with salt and pepper.
- Fluff couscous with a fork and transfer to serving bowl. Add tomato mixture and gently combine. Serve at room temperature.
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RECIPE SUBMITTED BY
I'm a pastor who loves to cook.