Mediterranean couscous bowl
A vibrant couscous bowl loaded with chickpeas, juicy cherry tomatoes, and crisp spring onions, all tossed in a fragrant blend of olive oil, cumin, salt, and pepper. A simple yet satisfying dish bursting with freshness and wholesome goodness
Ingredients
- 240 g couscous (raw weight)
- 400 g chickpeas tinned or cooked
- 1.5 cups spring onions chopped
- 300 g cherry tomatoes halved
- 2 tbsp olive oil
- salt & pepper
- ground cumin
Instructions
- Pour the dry couscous into a bowl, then add the same volume of hot water. Cover it and let it rest until all the water is absorbed, then stir with a fork to sperate the grain. Season with salt.
- In a pan, sauté the onion until tender, then add chickpeas and season with salt, pepper, and cumin. Continue to sauté for about 2 minutes.
- To dish, start by fluffing the cooked couscous with a fork to ensure it's light and airy. Spoon portions of the couscous to individual serving bowls. Evenly distribute the chickpeas and cherry tomatoes to each dish. If desired, drizzle some more olive oil and serve.