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Tomato and Chickpea Couscous

Middle Eastern · 20 min · Easy · 4 servings

Tomato and Chickpea Couscous

Couscous steamed in a spiced tomato and chickpea broth in the same pot. No draining, no timing, and it is done in twenty minutes.

~450 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Spiced base

    ⏱ 5 min

    Warm the oil in a pot and cook the chopped onion for 5 minutes, then stir in the cumin and smoked paprika for 30 seconds.

  2. 2

    Simmer the sauce

    ⏱ 8 min

    Add the tomatoes, drained chickpeas and the water, season with salt, and simmer for 8 minutes.

  3. 3

    Steam the couscous in the pot

    ⏱ 6 min

    Stir the couscous straight into the simmering sauce, take the pot off the heat, cover, and leave it for 6 minutes. It steams in the sauce — no separate pan and no draining.

  4. 4

    Fork and finish

    Fork it through to separate the grains, then stir in the parsley and lemon juice. Taste for salt.

Notes

Couscous only needs steam and time, which is why this cannot really fail — off the heat, lid on, six minutes. If it seems dry after forking, add a splash of hot water. Fork rather than stir, or you compact it.

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