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Per serving
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- 1
Cook the couscous
In a small saucepan, bring the water to a boil. Stir in the couscous, remove from the heat, and cover. Let stand 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
- 2
Soften the aromatics
Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion and cook, stirring, until tender, about 4 minutes. Add the minced garlic and cook 1 minute more.
- 3
Build the skillet
Stir in the rinsed chickpeas, stewed tomatoes with their juice, chopped artichoke hearts, chopped olives, lemon juice, oregano, and a dash each of black pepper and cayenne. Heat through, stirring occasionally, until everything is warm and the flavors come together, about 5 minutes.
- 4
Serve
Spoon the chickpea mixture over the couscous and serve warm.
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Mediterranean Chickpea Couscous Skillet
Created by: CleanPlateClub
Ingredients
- 1 cup water
- 3/4 cup whole wheat couscous
- 1 tbsp olive oil
- 1 onion
- 2 garlic
- 15 oz chickpeas
- 14 1/2 oz stewed tomatoes
- 14 oz artichoke hearts
- 1/2 cup Greek olives
- 1 tbsp lemon juice
- 1/2 tsp dried oregano
- black pepper
- cayenne pepper
Instructions
- Cook the couscousIn a small saucepan, bring the water to a boil. Stir in the couscous, remove from the heat, and cover. Let stand 5 to 10 minutes, until the water is absorbed, then fluff with a fork.
- Soften the aromaticsMeanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion and cook, stirring, until tender, about 4 minutes. Add the minced garlic and cook 1 minute more.
- Build the skilletStir in the rinsed chickpeas, stewed tomatoes with their juice, chopped artichoke hearts, chopped olives, lemon juice, oregano, and a dash each of black pepper and cayenne. Heat through, stirring occasionally, until everything is warm and the flavors come together, about 5 minutes.
- ServeSpoon the chickpea mixture over the couscous and serve warm.