Marcus Cookware is Made in the USA

Tomato and Chickpea Couscous

Makes 6 servings

  1½ Tbsp. olive oil
  2 cloves garlic, chopped
  2 Tbsp. red onion, finely chopped
  6 Tbsp. vegetable broth
  6 Tbsp. water
  ¾ cup uncooked couscous
  ¾ cup canned garbano beans, rinsed and drained
  ⅓ cup seeded plum tomato, chopped
  6 Tbsp. feta cheese, crumbled
  1 Tbsp. parmesan cheese
  2 Tbsp. pitted kalamata olives, chopped
  2 Tbsp. almonds, chopped
  2 Tbsp. parsley, chopped
  2 Tbsp. cilantro, chopped
  1 Tbsp. red wine vinegar
  1 Tbsp. fresh lemon juice
    Salt and fresh ground black pepper to taste
  1. Heat ½ tablespoon of olive oil in a pan, sauté the garlic, and onion until golden brown. Set aside.
  2. Bring vegetable broth and water to a boil in a medium saucepan; gradually stir in couscous.
  3. Remove from heat; cover and let stand for 10 minutes. Fluff with a fork.
  4. Combine cooked couscous, garlic and remaining ingredients in a large bowl. Serve with Shrimp Piri Piri.