Sauteed Chickpea and Vegetable Couscous

16 Jul

Couscous, that wonderful pearlized pasta, is often overlooked when dinner rolls around. On its own, it’s pretty bland. But mixed with sauteed vegetables, chickpeas and spices, couscous takes the dinner table spotlight!

Or in the case of me and my boyfriend, the beer garden spotlight. Yeah, this turned into another picnic dinner! We don’t have much of a backyard or balcony, and with a gorgeous beer garden two miles from home, it’s become our go-to on a warm summer evening.

So, make this for an indoor OR outdoor dinner. The family will thank you.

Sauteed Chickpea and Vegetable Couscous |

Sauteed Chickpea and Vegetable Couscous
Serves 4

  • 1 1/2 C boiling water
  • 1 vegetable bouillon cube (or boil 1 1/2 C vegetable stock)
  • 1 C Moroccan couscous
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 stalks celery, diced
  • 1 bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 1 can chickpeas, rinsed and drained
  • 1/4 C red wine
  • 1/2 tbsp curry powder
  • 1 tsp turmeric
  • 1/4 tsp ginger powder
  • 1/4 tsp chili powder
  • Salt and pepper, to taste
  • 1/4 C red wine vinegar

In a large bowl, dissolve the bouillon cube. Stir in the dry couscous and cover with a lid or plate. Let sit at least 6 minutes.

Heat oil in a large pan and cook together all the veggies, until fragrant and translucent, 7-10 minutes. Stir in the chickpeas and spices and cook another 3 minutes.

Deglaze the pan with the red wine (or use broth or water). Stir and let cook for 2 minutes more.

Fluff the cooked couscous and mix in the sauteed veggies and the vinegar.

Taste and add salt or pepper as needed. Spoon into bowls and serve hot. Enjoy!


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