This looks like it wants to be a curry and tastes like it want to be an Italian pasta dish. Either way, it makes for a great one-pot offering that can be thrown together quickly. It's a little lacking in the vegetable department, but a good salad or vegetable side can remedy that. You could even try adding a bit of chopped spinach or something similar to it if you wanted to keep everything to one pot.

Israeli Couscous with Tomatoes and Chickpeas

Slightly adapted from Cook's Country June/July 2019

Ingredients

• 3 Tbsp. olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. black peppercorns, ground
• 1/2 tsp. red pepper flakes
• 1L vegetable broth
• 1 (~800mL) can crushed tomatoes
• 1 1/2 c. Israeli couscous
• 2 c. cooked chickpeas
• 1 Tbsp. dried oregano (or 2 Tbsp. fresh)
• Parmesan, to serve

Directions

1. Heat oil over medium heat.
2. Add onion and cook for ~4 minutes.
3. Add garlic, pepper, and pepper flakes and cook for another minute or so.
4. Add broth, tomatoes, and couscous.
5. Bring to a vigorous simmer and cook, stirring often, until couscous is tender (~15 minutes).
6. Stir in chickpeas and oregano.
7. Serve topped with Parmesan.