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Creamy Couscous with Heirloom Tomatoes and Chickpeas


30 mins
Serves 4

Transform chickpeas into a creamy vegetarian dish that everyone will crave.  Create a rich, flavorful sauce simply by boiling couscous with Tuscan Heirloom Tomato Soup.

  • Step 1

    Warm soup and couscous in a large pot or dutch oven and gently bring to a boil. Lower heat to simmer, add parmesan rind and cook 12-15 minutes until couscous is tender and the soup has thickened.

  • Step 2

    Remove the rind, lower the heat and add chickpeas, stirring to warm them through. Serve in bowls with fresh herbs and grated parmesan.

Ingredient list

  • 2 jars
    Tuscan Heirloom Tomato Soup (16oz)
  • 1 1/2 cups
    pearl (or Israeli) couscous
  • 2 inch
    piece of a parmesan rind
  • 1 can
    chickpeas drained and rinsed (14oz)
  • 2 Tbsp
    torn fresh herbs such as oregano, parsley or basil
  • parmesan for sprinkling on top