Summer is not over.
I repeat, summer is not over!!
We have a solid two weeks left so just hold off on the pumpkin spice, apples, pears, and all that jazz.
Because bright + beautiful summer produce is still available and I am sure as heck squeezing out every last drop of melon magic, peach perfection, zucchini zazzle, and tomato therapy.
Now couscous has been a favorite of mine for a while because it’s so dang quick, easy, and versatile.
It’s technically a pasta, so if you’re a gluten-free gem simply cook up some quinoa or use gf pasta in its place.
We’re adaptable over here.
Sometimes… ha.
Anywho.
This recipe highlights sweet, juicy vine tomato, zesty fresh lemon, and fragrant basil.
Plump Israeli couscous (aka pearl couscous) and creamy plant-based feta bring everything together.
Let’s not forget protein-packed chickpeas so this snack can reach its full meal potential.
Fold in baby spinach for veg bonus points if you’re an overachiever.
P.S. Enjoy this dish hot off the stove or room temp for max flavor potential. Although it is edible chilled.
P.P.S. A fruity pinot gris or grigio would pair up quite nicely, in my not-so-humble opinion.
Lemony Israeli Couscous with Chickpeas, Tomato & Basil
Ingredients
- 1 cup low sodium vegetable broth
- 1/2 cup water
- 1 cup Israeli (pearl) couscous (I used tri color)
- 1 cup diced vine tomato
- 3/4 cup canned chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 1/4 cup thinly sliced fresh basil
- 1/4 cup crumbled vegan feta (I use Violife)
- 1/4 teaspoon dried oregano
- Crushed red pepper flakes, to taste
- Pink sea salt, to taste
- Fresh cracked black pepper, to taste
Instructions
- In a medium pot, bring the vegetable broth and water to a low boil. Stir in the couscous, then cover and simmer for 15 minutes. Drain off any excess water.
- Gently fold in the remaining ingredients, taste, and adjust seasoning as necessary.
- Serve hot or room temperature.