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Lemony Israeli Couscous with Chickpeas, Tomato & Basil | Living Healthy in Seattle

Lemony Israeli Couscous with Chickpeas, Tomato & Basil

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings: 2 Servings
Ingredients Method

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

Method
 

  1. 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.
  2. Gently fold in the remaining ingredients, taste, and adjust seasoning as necessary.
  3. Serve hot or room temperature.