An easy, quick meal, and leftovers are perfect for a packed lunch. The spices are delish, but you can change the spices around to your own taste. I also make this with garlic and mixed Italian herbs sometimes and it works out just great.
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1 tablespoon oil
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon ground coriander
1 (400g) tin chopped tomatoes
1 (400g) tin chickpeas, drained and rinsed
500ml chicken or vegetable stock
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Method Prep:5min › Cook:15min › Ready in:20min
Warm the oil in a medium pan or casserole and add the onion, cumin and coriander. Fry onion over a medium heat until soft.
Add tomatoes, chickpeas and stock to pan and bring to the boil. Simmer for 10 minutes.
Remove pan from the heat and stir in the couscous. Cover and leave for a few minutes allowing the couscous to swell.
Break up the grains with a fork and serve warm. Alternatively, allow to cool and keep in the refrigerator as a quick snack!