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Creamy Couscous with Heirloom Tomatoes and Chickpeas

Category:

30 mins
Serves 4
Vegetarian

Transform chickpeas into a creamy vegetarian dish that everyone will crave.  Create a rich, flavorful sauce simply by boiling couscous with Roasted Heirloom Tomato Soup. For Italian flavor, serve with parmesan. For a North African take, serve with fresh mint and cilantro

  • Step 1

    Warm soup and couscous in a large pot or dutch oven and gently bring to a boil. Lower heat to simmer, and cook 7-10 minutes until couscous is tender and the soup has thickened.

  • Step 2

    Lower the heat and add chickpeas, stirring to warm them through. Serve in bowls with favorite toppings.

Ingredient list

  • 32 OZ
    Roasted Heirloom Tomato Soup
  • 1 1/2 cups
    pearl (or Israeli) couscous
  • 1 can
    chickpeas drained and rinsed (14oz)
  • 2 Tbsp
    torn fresh herbs such as oregano, parsley or basil