Ingredients for Sauteed Cherry Tomato Couscous
- Vegetable Stock
- 1 cup couscous
- Extra Virgin Olive Oil
- Cherry Tomatoes
- Fresh Spinach Leaves
- Chickpeas
- Garlic Cloves
- 1 shallot, finely chopped
- Fresh Basil
- Coarse Salt
- Fresh Coarse Ground Black Pepper
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How to Make Sauteed Cherry Tomato Couscous
- In a large saucepan, bring 1 cup of stock to a boil over high heat. Remove from heat immediately.
- Add 1 cup of couscous, stir well, cover, and let stand for 5 minutes, or until all liquid is absorbed.
- While the couscous rests, heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Add 1 pint of halved cherry tomatoes, 1 cup of baby spinach, 1/2 cup of rinsed and drained chickpeas, 2 minced cloves of garlic, and 1 finely chopped shallot to the hot pan.
- Sauté for 3-5 minutes, or until the tomatoes begin to soften and slightly burst.
- Stir in 1/4 cup of chopped fresh basil and season generously with salt and pepper.
- Fluff the cooked couscous with a fork and transfer it to a serving bowl.
- Gently fold in the sauteed tomato mixture.
- Serve the Sauteed Cherry Tomato Couscous at room temperature or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
5g
Fat
1g
Carbs
12g
