Point 9 of 12 · Page 9 of 12
9. Chickpea, tomato and couscous bowls
Couscous lets you keep the stovetop work focused on the chickpeas. Choose ordinary couscous for this version; pearl couscous needs a different cooking method.
Ingredients
- ½ cup dry ordinary couscous
- Boiling water or broth, in the amount stated on its package
- 1 tablespoon olive oil
- 1 small zucchini, diced
- 1 garlic clove, minced
- 1 can (15–15.5 ounces) chickpeas, drained and rinsed
- 1 cup canned diced tomatoes, with juice
- ½ teaspoon dried oregano
- Lemon juice and black pepper, to taste
How to make it
- Prepare the couscous using the liquid quantity and standing time on its package. Fluff it with a fork when ready.
- Meanwhile, heat the oil in a skillet. Cook the zucchini over medium heat until softened, then add the garlic and stir briefly.
- Add the chickpeas, tomatoes and oregano. Simmer until the chickpeas are hot and the sauce is no longer watery. Spoon over the couscous and finish with lemon juice and pepper.
Make it work: Ordinary couscous is made from wheat. For a wheat-free alternative, use rice or another suitable grain, preparing it separately according to its own instructions.
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