Israeli Couscous with Tomatoes and Chickpeas

Name: Israeli Couscous with Tomatoes and Chickpeas
Yield: Serves 4
Ingredients: 3 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 , small onion, chopped fine; 3 , garlic cloves, minced; 3/4 teaspoon, table salt; 1/2 teaspoon, pepper; 1/2 teaspoon, red pepper flakes; 4 cups, vegetable broth; 1 , (28-ounce) can crushed tomatoes; 1 1/2 cups Israeli, couscous; 1 (14-ounce) can, chickpeas, rinsed; 2 tablespoons, fresh oregano leaves, torn

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Appears in Cook's Country June/July 2019

Side Dishes

Grains

Weeknight

Who says healthy vegetarian food has to be boring?

SERVES4

TIME30 minutes

Israeli Couscous with Tomatoes and Chickpeas

WHY THIS RECIPE WORKS

Boiling the couscous in the tomato sauce cooks the pearls through while thickening the sauce.

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