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Israeli Couscous with Chickpeas & Vegetables

From Our Kitchen


8 oz. Israeli couscous
1 can (15 oz.) chick peas, drained
1 cup artichoke hearts
⅔ cups roasted red bell peppers, diced
1 medium yellow onion, diced
2 handfuls baby spinach
1 cup peas
2 cups vegetable stock
2 Tbsp. olives, chopped
½ cup sundried tomatoes, chopped
½ cup sherry
1 tsp. oregano
1 tsp. coriander
½ tsp. smoked paprika
1 Tbsp. garlic, minced
pinch of saffron
salt and pepper


Heat olive oil in a medium pot over medium-heat. Add onions and lightly brown. Add garlic and lightly brown. Add couscous, oregano, coriander, and smoked paprika. Cook for 20 seconds. Add sherry and reduce by half. Add stock and simmer for 5 minutes. Add chickpeas, artichokes, red pepper, olives, sundried tomatoes, and a pinch of salt and pepper. Cook until al dente, about 4 to 5 minutes more. Remove from heat. Add spinach, peas and saffron. Adjust seasoning with salt and pepper.