Mushroom Free Vegan Pearl Couscous
Total time35 min
Prep time10 min
Cook time25 min
4.7(23)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
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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