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.