Couscous with Chickpeas and Vegetables

Side Dishes.
I like to serve this vegetarian couscous as a main dish with a salad, but you can add some sliced grilled or roasted chicken if you prefer it that way.

Couscous with Chickpeas and Vegetables


Quantity Ingredients
1 tbsp (15 ml) olive or vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 cup (250 ml) diced canned tomatoes, with liquid
1 cup (250 ml) canned chickpeas, drained
1 cup (250 ml) frozen green peas
1 cup (250 ml) frozen or canned corn kernels
1 tbsp (15 ml) chopped fresh basil (or 1 tsp/5 ml dried)
1 tbsp (15 ml) chopped fresh parsley
1 cup (250 ml) vegetable or chicken broth
1 cup (250 ml) uncooked couscous
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) black pepper


In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 5 to 7 minutes, or until the onion is softened and beginning to brown.

Add the tomatoes, chickpeas, green peas, corn, basil and parsley and continue to cook, stirring occasionally, for about 5 minutes.

Add the broth, increase the heat to high and bring the mixture to a full boil. Stir in the couscous, salt and pepper, cover and turn off the heat. Let sit for 5 minutes. The couscous will absorb the liquid and become tender without any further cooking.

Fluff with a fork and serve immediately.

Makes 3 to 4 servings.