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Bon Appétit

Couscous with Chick-Peas and Tomatoes

By Lori D. Shaller

4.0

(22)

Offer this healthful Moroccan grain dish as a main course or as an accompaniment to roasted chicken.

Recipe information

  • Yield

    Serves 4

Ingredients

1 1/2 cups canned chicken broth
2 tablespoons (1/4 stick) butter
1 cup couscous
1 tomato, seeded, diced
1/2 cup drained canned chick-peas (garbanzo beans)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled

Preparation

  1. Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

TagsCouscousPastaChickpeaBean and LegumeVegetableTomatoRaisinDried FruitFruitSideDinnerNut FreeEasyOven BakeBon Appétit
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