Tangy Tomatoey Chickpeas with Pearl Couscous

So this recipe is very similar to my recipe for my “mediterranean chickpea chilli”  and that’s what I had intended to make when I started cooking. But then I changed things around a bit and it ended up being better this time. Both recipes are good but this one is probably the winner I think. You can make it with regular couscous, quinoa, or bulgur but   I used pearl or “Israeli” couscous which is almost like a pasta (a healthy pasta) and it was terribly delish.


What you’ll need:

  • 1 cup of uncooked pearl couscous
  • 2 small tomatoes (chopped but with the slime and seeds taken out)
  • One red onion chopped
  • A few celery stalks chopped
  • A couple cloves of garlic, chopped
  • Some tomato paste
  • 1 can of chickpeas drained and rinsed
  • Desired herbs and spices
  • Salt, pepper and olive oil
  • 2-3 cups of boiling veg stock
  • 1 lemon
  • Optional, fried halloumi croutons (never optional for me)

What to do:

In a pot, cook the couscous in the boiling stalk until puffy and tender.


In another pot, sautee the onions garlic and celery until soft. Season well with salt and pepper. Then add the tomatoes, the chickpeas and the tomato paste. Lower the heat a bit and stir well. Season with whatever other dried herbs you want to use. I like a little chilli powder.



Add about a cup of water to get a bit of a broth going and simmer for about 10 minutes.

Serve the chickpeas over a heaping bowl of the couscous. Top with halloumi croutons, a wedge of lemon and some fresh herbs!


This entry was posted in Middle Eastern, Veg, Vegan. Bookmark the permalink.

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