Chickpea Marinara over Couscous
A quick and easy Vegetarian dish. Many times when I make this, I use a jar of spaghetti sauce rather than making my own sauce--makes it quicker and easier. You can also change the veggies you add to the sauce.
- Ready In:
- 2 tablespoons olive oil
- 1 minced garlic clove
- 1⁄2 cup onion (diced)
- 1 red bell pepper (chopped)
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 (15 ounce) can chickpeas (drained)
- 1⁄2 cup kalamata olive (coarsley chopped)
- 1 (10 ounce) box couscous
- 1⁄2 cup parmesan cheese (grated)
- Heat olive oil in sauce pan.
- Saute garlic, onion, and red pepper in olive oil for 5 min--until tender.
- Add crushed tomatoes, chickpeas, olives, herbs, salt. and sugar. Simmer for 20 minutes.
- Prepare couscous according to package directions.
- Serve sauce over couscous and top with parmesan cheese.
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We normally have couscous with moroccan flavors, so this was something a bit different for us. I've learned recently that i don't like olives, so i left them out & added chili,lots of sliced mushrooms & next time i'll add green beans and/or broccoli. Used 1 & 1/2 cups of couscous to the same amount of boiling water.Reply
This is really yummy, and simple to make!:) I just cooked up the couscous and combined the whole thing, and sprinkled a little bit of feta cheese rather than parmesean. I also added a pinch or two of crushed red pepper flakes, because I wanted a little to give it a little kick. I think the kalamata olives really make the dish--great flavor, and the feta paired nicely with them. I could see serving it over pasta or rice as well. Also, I thought next time I might try adding chicken or fish as a non-vegetarian option. Either way, it is awesome--a definite keeper! Thanks for sharing! :)Reply
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