CookEat Recipe
Bell Pepper and Chickpea Couscous
Bell pepper and onion are cooked until tender, then chickpeas and artichoke hearts are warmed through. Couscous, mint and parsley complete the dish.
Method
Steps
Step 1
Use 180 g cooked, drained chickpeas and 120 g canned artichoke hearts, drained and quartered. Weigh the couscous dry; cover with 375 ml boiling water in a heatproof bowl, cover and stand for 5–10 minutes or the package time, then fluff.
Step 2
Deseed and dice the pepper, chop the onion, mint and parsley. Heat the olive oil in a large pan over medium heat and cook the onion and pepper for 7–8 minutes until tender.
Step 3
Add chickpeas, artichoke hearts and the remaining 75 ml water; cover and heat gently for 5 minutes. Fold in couscous and both herbs, rest off the heat for 3 minutes and serve four portions.
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Cooked 2 times