Couscous with Chickpeas and Tomatoes

Name: Couscous with Chickpeas and Tomatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 SERVINGS
Cuisine: Řecká kuchyně
Ingredients: 6 tablespoons olive oil; 150 g couscous; 20 g light sesame seeds; 150 g cherry tomatoes; 10 basil leaves; pinch of salt; pinch of freshly ground pepper; 10 g arugula; 100 g drained canned chickpeas; juice of ½ lemon; 2 tablespoons white wine vinegar

2 SERVINGS

Rychlovka

Buy all ingredients right below the recipe

INGREDIENTS

6 tablespoons olive oil
150 g couscous
20 g light sesame seeds
150 g cherry tomatoes
10 basil leaves
pinch of salt
pinch of freshly ground pepper
10 g arugula
100 g drained canned chickpeas
juice of ½ lemon
2 tablespoons white wine vinegar

INSTRUCTIONS

1
In a saucepan, heat 2 tablespoons of oil, add the couscous and sauté it for 1 minute over medium heat, stirring constantly. Pour in 240 ml of water and bring it to a boil. Remove from heat, cover with a lid, and let stand for 5–7 minutes until all the water is absorbed. Fluff the cooked couscous with a fork to make it loose, and let it cool.
2
Dry-roast the sesame seeds in a pan. Cut the tomatoes into quarters. Roughly chop the basil.
3
Place 50 g of tomatoes in a bowl and mix them with a pinch of salt and pepper, 1 teaspoon of chopped basil, and 1 tablespoon of oil. Add the arugula and mix.
4
In a bowl, combine the cooled couscous, chickpeas, remaining tomatoes, sesame seeds, remaining basil, and lemon juice. Mix and season with salt and pepper to taste. Add the vinegar and remaining oil and mix.

Roman Vaněk

With Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your dish turned out #rohlikchef