Low Sodium Vegan Pearl Couscous

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 cup pearl couscous (israeli couscous)
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 can (15 oz) chickpeas, drained and rinsed
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp red pepper flakes (optional)
1 ¾ cups vegetable broth
2 cups baby spinach, loosely packed
2 tbsp lemon juice (from about 1 lemon)
1 tsp lemon zest
¼ cup fresh parsley, roughly chopped
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Heat the olive oil in a large skillet over medium heat until shimmering. Add the pearl couscous and stir to coat, cooking for 2–3 minutes until the couscous is lightly golden and smells nutty.
2
Add the garlic and cook, stirring constantly, for about 1 minute until fragrant and just beginning to turn golden at the edges.

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