Ah, chickpeas!
…Or garbanzo beans….
Whatever you prefer to call them, aren’t they glorious??
Gloriously delicious.
And gloriously versatile.
Seriously, from soups to salad to hummus — even desserts! — this tasty little legume can do it all! And this yummy recipe is just another fantastic example of their scrumptious goodness!
Chickpea and Vegetable Couscous Medley
Ingredients:
- Couscous (whole wheat) - 1 cup dry
- Water - 1 1/4 cups
- Coconut oil (virgin) - 1 T
- Squash (yellow summer) - 1, quartered and chopped
- Tomatoes (Roma) - 7, chopped
- Mushrooms (fresh) - 8 oz., sliced
- Garbanzo beans - 15 oz., drained and rinsed
- Basil (dried) - 2 tsp.
- Thyme (dried) - 1 tsp.
- Salt (pure) - according to taste
- Red pepper (crushed) - pinch or two
- Cheese (Mozzarella) - for sprinkling
Instructions:
Bring the water to boil in a medium pot. Stir in the couscous. Remove the pot from the heat, cover, and allow it to sit for five minutes.
Meanwhile, heat the coconut oil in a large wok or skillet over medium-high heat.
Add the squash, tomatoes, and mushrooms to the pan. Sauté until the veggies are almost tender.
Add the beans and seasonings to the pan. Stir until the beans are heated through.
Sprinkle each serving with a bit of mozzarella cheese.
Devour!
Special Price! - Virgin Coconut Oil, Gold Label - 2 pints - Buy 1 Get 1 FREE!
