Chickpea and Vegetable Cous Cous

Chickpea and Vegetable Couscous

  • 2 tbsp extra virgin olive oil
  • 2-3 cloves garlic (finely chopped)
  • 1 small red onion (finely chopped)
  • 2 Roma tomatoes (chopped)
  • 1 medium red capsicum (chopped)
  • 400 g tinned chickpeas (rinsed and drained)
  • 4-5 spring onions (chopped)
  • 2 tbsp fresh parsley (chopped)
  • 2 tsp smoked paprika
  • sea salt and black pepper (to taste)
  • 4 cups couscous (cooked to packet instructions and kept warm)
  • 3 tbsp fresh lime juice
  • 1/2 cup Parmesan cheese (optional)
  1. Heat olive oil in a large frying pan over medium-high heat. Add garlic and red onion and cook, stirring frequently, for 4-5 minutes, or until the onion softens.

  2. Add tomatoes, capsicum, chickpeas, spring onions, parsley, and smoked paprika. Season with salt and black pepper, to taste. Stir to combine and cook approximately 4-5 minutes, or until capsicum is crisp-tender and develops a bit of color.

  3. Remove from heat and add warm couscous and fresh lime juice. Stir to combine and serve. Try without Parmesan cheese but then add a little on top if you would prefer.

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