Ingredients:
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano or 1/2 teaspoon basil
4 garlic cloves, minced
2 1/4 cups vegetable broth, divided
1 (16 ounce) cans chickpeas, drained and rinsed
3 medium ripe tomatoes, seeded and chopped
1 teaspoon salt
1 cup couscous, uncooked
2 cups green onions, coarsely chopped
1 cup feta cheese, crumbled
Directions:
Heat olive oil in a medium saucepan or large skillet over medium heat.
Add red pepper and garlic and cook for three minutes, stirring frequently.
Stir in a half a cup of the broth, along with the dried oregano or basil and chickpeas. Turn heat up to boil the mixture, then lower heat and simmer for 15 minutes.
Add remaining 1 and 3/4 cups of broth and salt, then bring to the boil. Add tomatoes. Gradually stir in couscous, then remove from heat, cover, and let stand 5 minutes until couscous cooks.
Stir in green onions and feta, toss well, and serve. May add some cracked black pepper, if you like.
Great next-day leftovers!
Servings: 5
Time preparation: 5 min.
Time total: 28 min.