Chickpea Couscous Skillet (members only)
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This Chickpea Couscous Skillet is a quick and healthy vegan dinner with a delicious tomato sauce, rainbow chard, pearl couscous & chickpeas!
I saw the most beautiful rainbow chard at the grocery store the other day and I didn’t know what I was going to make with it, but I knew I needed it. And this Chickpea Couscous Skillet is the result of it. I love how one ingredient can totally inspire a whole meal! And this skillet dinner is not only beautiful, it is delicious & quick. Great for a weeknight dinner.
here’s what you need
ingredients
- oil
- red onion
- garlic
- dried oregano
- smoked paprika
- pepper
- pearl couscous
- diced tomatoes
- chickpeas
- broth
- rainbow chard
- parsley
- vegan feta
equipment
Grab a big skillet!
steps
step 1: prep
This recipe comes together super quick, so it is best to have all of your ingredients laid out and ready to go.
Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings. Cook down for 5 minutes, stirring frequently.
step 2: couscous
For this recipe we are using pearl couscous (or Israeli couscous) which is a thicker and more pasta-like than traditional couscous. I think it has a really nice bite! But it does take a little longer to cook.
Add the couscous, tomatoes, chickpeas & broth and bring to a boil. Cover, lower the heat and simmer for 7-10 minutes, or until the couscous is cooked through.
step 3: finish & serve
Now, we add our greens and finish this thing off!
Add the rainbow chard & parsley and toss until wilted. Taste and add salt if needed. I like to top this with vegan feta before serving. I think a lemon wedge would also be a great addition!
This can be served right away, or meal prep it for easy lunches!
tips & tricks
If you can’t find rainbow chard you could use another thick, leafy green like kale.
The feta is optional but adds a great salty, bite to the dish.
need more recipe inspo? check these out:
Chickpea Couscous Skillet (members only)
Ingredients
- 2 tablespoons oil I used avocado oil
- 1/2 red onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 cup pearl couscous dry
- 1 15-ounce can diced tomatoes
- 1 15-ounce can chickpeas drained & rinsed
- 3/4 cup broth I used vegan chicken broth
- 4-5 stalks rainbow chard thick stems removed and chopped
- 2 tablespoons parsley chopped
- 1/4 cup vegan feta I used Follow Your Heart
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings. Cook down for 5 minutes, stirring frequently.
- Add the couscous, tomatoes, chickpeas & broth and bring to a boil. Cover, lower the heat and simmer for 7-10 minutes, or until the couscous is cooked through.
- Add the rainbow chard & parsley and toss until wilted. Taste and add salt if needed.
- Top with vegan feta & serve.
Notes
- If you can’t find rainbow chard you could use another thick, leafy green like kale.
- The feta is optional but adds a great salty, bite to the dish.
