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Falafel-Spiced Middle Eastern Couscous

1 (15-ounce) can chickpeas (rinsed and drained)

1 cup tomatoes (chopped)

2 tablespoons olive oil (divided)

1 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

2 cups toasted pearled couscous

2 1/2 cups water

4 ounces feta cheese (cubed or crumbled)

1/4 cup cilantro (or parsley, chopped)

Salt (to taste)

Toasted Sesame Oil (to taste)

Pre-heat the oven to 400 F.

Combine the ground cumin, ground coriander, garlic powder, and black pepper in a small bowl.

Toss the tomatoes with 1 tablespoon of the olive oil and season with half the spice mixture.

Toss the chickpeas with the other tablespoon of olive oil and season with the other half of the spice mixture.

Place the chickpeas and tomatoes on a sheet pan lined with parchment paper and roast in the oven for about 30 minutes.

Bring the water to a boil in a large pot and add the couscous. Lower the heat and simmer for 10 minutes. Remove from the heat, cover and allow to sit for another 5 to 7 minutes. Fluff with a fork and season lightly with salt. Remember that the feta cheese will add a lot of salt to the final dish.

Add the roasted chickpeas and tomatoes to the cooked couscous, stir in the cilantro or parsley and sprinkle with the feta cheese. Drizzle with toasted sesame seed oil. Serve warm or at room temperature.

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