Creamy Couscous with Heirloom Tomatoes and Chickpeas
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.
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.
Remove the rind, lower the heat and add chickpeas, stirring to warm them through. Serve in bowls with fresh herbs and grated parmesan.
2 jarsTuscan Heirloom Tomato Soup (16oz)
1 1/2 cupspearl (or Israeli) couscous
2 inchpiece of a parmesan rind
1 canchickpeas drained and rinsed (14oz)
2 Tbsptorn fresh herbs such as oregano, parsley or basil
parmesan for sprinkling on top