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Tomato Couscous with Chickpeas
Tomato Couscous with Chickpeas Eileen Goltz | Pareve

Fast and easy and delicious. No one will believe this started out as a box mix.

  • 1 box of Near East Tomato Couscous
  • 1 can diced tomatoes (I used the onion and garlic flavored)
  • 1 teaspoon minced garlic
  • 15 oz. can garbanzo beans
  • ½ cup toasted slivered almonds

  1. Prepare the couscous according to the directions on the box.
  2. Meanwhile, in a small pan heat the tomatoes, garlic and chickpeas to boiling, about 5 minutes. Cool slightly and then add the tomato mixture and the toasted almonds to the cooked couscous. Mix well.
  3. Let rest for 5 minutes, fluff with fork, and serve.