Simple Tomato Couscous & Chickpeas
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If you are looking for an easy dinner, this Simple Tomato Couscous & Chickpeas recipe is exactly what you need! Quick, easy & plant-based.
Simple dinners are the best. Especially when they only require one pot! And this Simple Tomato Couscous & Chickpeas recipe is not only super easy, it is also super satisfying. Ready in 30 minutes, filling, and perfect for next day lunches!
Step One: Gather your Ingredients
The ingredients for this recipe are incredibly simple. Here is what you need:
- olive oil
- yellow onion
- garlic
- Italian seasoning
- smoked paprika
- pepper
- pearl couscous
- broth – I used vegan chicken broth
- crushed tomatoes
- chickpeas
- lemon juice
- vegan feta – I get mine at Trader Joe’s
- fresh basil
Step Two: Make it
There really aren’t too many steps for this recipe. When I say this is simple…I mean it’s SIMPLE!
Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings and cook down for 3 minutes, stirring frequently.
Pour in the couscous, broth, tomatoes & chickpeas and stir to combine. Bring to a boil, cover, lower heat and simmer for 20 minutes.
Step Three: Serve
Remove the lid and give the couscous a stir – it should be tender and cooked through at this point. Squeeze in some lemon juice & add fresh basil. Give it a taste and add salt if you need it!
I like to spoon this into bowls and top it with crumbled vegan feta and fresh basil. You get that salty cheese flavor and the freshness from the basil. It is the perfect addition to the tomatoey base.
You can eat this as is, or add extra veggies or greens. Perfect if you have some things you want to clear out of the fridge!
Need more recipe inspo? Check these out:
Simple Tomato Couscous & Chickpeas
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 cup pearl couscous dry
- 1 cup broth I used vegan chicken broth
- 2 cups crushed tomatoes
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 lemon juiced
- 2 tablespoons fresh basil chopped, plus more for serving
- 3 ounces vegan feta crumbled, optional
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion, garlic & dry seasonings and cook down for 3 minutes, stirring frequently.
- Pour in the couscous, broth, tomatoes & chickpeas and stir to combine. Bring to a boil, cover, lower heat and simmer for 20 minutes.
- Remove the lid and stir to fluff. Add the lemon juice & basil and stir to combine. Taste to to see if it needs salt.
- Serve hot and top with feta & fresh basil.
Video
Surprisingly delicious! I was skeptical because some of the ingredients on here are new to my boyfriend and I but we both really enjoyed this tasty meal (bf is a picky eater, doesn’t even like tomato lol)
Wooooo! I’m so glad you both enjoyed it…and were able to try some new things 🤗
This was a delightful meal. Too bad I only got a dinner serving! My husband had a large helping then polished off the rest.
Haha – I have the same issue at my house sometimes! So glad you both enjoyed it!
This looks fabulous! Will you please explain what “Italian seasoning” – I’m sure you don’t mean Italian herbs…
Hi Julli – It is a blend of dry herbs. Just click the link in the recipe card to see what it is.