Prep 15 mins
Cook 15 mins
A tasty tomato and chickpea couscous!
- 14.79 ml butter
- 2 garlic cloves
- 3 green onions, Chopped
- 226.79 g dried couscous
- 354.88 ml broth (Chicken or Veggie)
- 118.29 ml wine
- 425.24 g can garbanzo beans
- 0.59 ml ground pepper
- 1.23 ml cinnamon
- 1 lemon, Squeezed
- 354.88 ml halved cherry tomatoes
- 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.
Good side dish for Mediterranean food. We had it with beef and lamb souvlaki. I served a side of tzitziki with it and some of us added feta cheese. There were 6 of us and a LOT left over. This recipe I think would serve 10 people or so, as a side dish. I took a poll and we got an average of 4 stars. I myself, gave it 5 for the flavors and ease in making. I think it was really good and would make it again. There were others who thought it was a bit dry and gave it less. Nevertheless, it was pretty, tasty, and easy. So it spoke to me! I made this recipe for PAC '11. I forgot to post a picture. But it IS pretty.