Best 13 Tomato Pea Couscous Recipes

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Embark on a culinary adventure with Tomato Pea Couscous, a symphony of vibrant flavors that will tantalize your taste buds. This delightful dish combines the tangy sweetness of tomatoes, the earthy goodness of peas, and the fluffy texture of couscous, creating a harmonious balance of flavors and textures. As you savor each bite, the vibrant colors of the dish will awaken your senses, while the aromatic herbs and spices transport you to a Mediterranean paradise. Whether you're a seasoned chef or a novice in the kitchen, this recipe is easy to follow and promises a delicious and satisfying meal. So gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to create this delectable Tomato Pea Couscous dish.

In addition to the classic Tomato Pea Couscous recipe, the article also offers variations to cater to different preferences and dietary needs. For those who prefer a vegetarian option, the Vegetarian Tomato Pea Couscous swaps out the chicken for extra vegetables, creating a hearty and flavorful dish packed with colorful and nutritious ingredients. If you're gluten-free, the Gluten-Free Tomato Pea Couscous provides a delicious alternative using gluten-free couscous, ensuring that everyone can enjoy this delightful meal. And for those seeking a zesty twist, the Spicy Tomato Pea Couscous adds a touch of heat with the inclusion of chili flakes and cayenne pepper, creating a dish that will ignite your taste buds. With these variations, the article aims to provide a comprehensive guide to Tomato Pea Couscous, offering options to suit diverse tastes and dietary preferences.

Here are our top 13 tried and tested recipes!

MOROCCAN TOMATO COUSCOUS RECIPE



Moroccan Tomato Couscous Recipe image

Couscous cooked in a rich tomato sauce bursting with flavour! This Tomato Couscous Recipe is easy-to-follow and will soon become a household favourite! Serve this delicious side with fish, meat or veggies.

Provided by Jen Sim

Categories     Main Course     Side Dish

Number Of Ingredients 12

400 g of couscous
1 can of tomatoes
¼ to ½ an onion
2-4 tbsp of tomato puree
½ tbsp 35 spices (optional)
Salt to taste
Pepper to taste
¼ tsp of marjoram
¼ tsp of oregano
2-3 cups water or vegetable/chicken stock
½-1 tbsp of butter (or olive oil)
Fresh parsley

Steps:

  • Heat a splash of sunflower or vegetable oil in a medium-sized pot.
  • Once the oil is hot pour one can of blended or well-chopped tomatoes into the pot.
  • Add salt to taste, pepper to taste, 1/2 tbsp of 35 spices (optional Moroccan spice), 1/8 tsp of oregano, 1/8 tsp of marjoram, and 1-2 tbsp of tomato puree.
  • Add 2-3 cups of water or chicken/vegetable stock to the pot. Stir the mixture and adjust the seasoning if necessary. Then bring the mixture to a boil.
  • Next, add 350 g of couscous to the pot.
  • Stir the couscous. Leave to cook on low to medium heat for 7-10 minutes or until soft. Turn the couscous from time to time and add more water if necessary. Option to add 1/4 of thinly sliced onions.
  • Once the couscous has softened add 1/2 to 1 tbsp of butter and use a fork to stir lightly. This will add moisture to the couscous.
  • Don't forget to garnish with fresh parsley!

CHERRY TOMATO COUSCOUS SALAD



Cherry Tomato Couscous Salad image

This fresh mediterranean couscous salad recipe is packed with raw & roasted cherry tomatoes, feta, chickpeas & herbs. Perfect for a picnic or packing for lunch! I like to roast the tomatoes in advance for quicker assembly.

Provided by Jeanine Donofrio

Categories     Salad

Number Of Ingredients 11

4 cups cherry tomatoes ((half for roasting, half raw))
Extra-virgin olive oil (for drizzling)
1 cup dry Israeli couscous
1 tablespoon lemon juice (more if desired)
1 garlic clove (minced)
Leaves from 6 sprigs fresh thyme (more for garnish)
1½ cups roasted chickpeas (tossed with 1/4 teaspoon smoked paprika before roasting)
¼ cup fresh basil (more for garnish)
2 Persian cucumbers (thinly sliced)
⅓ cup crumbled feta cheese
Sea salt and freshly ground black pepper

Steps:

  • Roast 2 cups of the cherry tomatoes according to this recipe. These can be made in advance and stored in the fridge for a few days.
  • Cook the couscous according to the package directions until al dente, about 9 minutes. Drain and set aside to cool.
  • In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several grinds of black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.

PEARL COUSCOUS WITH TOMATO SAUCE



Pearl Couscous with Tomato Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups pearl couscous in boiling salted water, 4 to 5 minutes; drain. Cook 1 small diced red onion, 3 chopped garlic cloves and 1 teaspoon chopped rosemary in olive oil in a large skillet over medium-high heat until softened, 4 minutes. Add 1 cup packaged strained tomatoes, 1/4 cup water and 1/2 teaspoon kosher salt. Simmer until thick, 5 minutes. Stir in the couscous and 1 tablespoon chopped parsley; season with salt and pepper. Top with more parsley.

PEA TOMATO COUSCOUS



Pea Tomato Couscous image

Make and share this Pea Tomato Couscous recipe from Food.com.

Provided by Lori Mama

Categories     Grains

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 cup chopped shallot
2 garlic cloves, minced
1 tablespoon oil
1/2 teaspoon ground cumin
1 cup vegetable stock
1 cup frozen baby sweet peas
1/2 cup diced tomato, seeds removed
3/4 cup couscous, uncooked
salt and pepper, to taste

Steps:

  • In a medium sized pot, over medium high heat.
  • saute shallots/garlic in oil until softened.
  • Stir in cumin and cook 1-2 minute.
  • Add broth, peas and tomatoes.
  • Bring to a simmer 1-2 minute.
  • Stir in the couscous.
  • Cover with a lid and let stand for 5 minutes.
  • Fluff with fork and serve.

Nutrition Facts : Calories 406.1, Fat 7.8, SaturatedFat 1, Sodium 18.6, Carbohydrate 70.4, Fiber 7.6, Sugar 5.3, Protein 13.9

COUSCOUS WITH CHICK-PEAS AND TOMATOES



Couscous with Chick-Peas and Tomatoes image

Provided by Lori D. Shaller

Categories     Tomato     Side     Bake     Quick & Easy     High Fiber     Chickpea     Couscous     Bon Appétit     Massachusetts

Yield Serves 4

Number Of Ingredients 9

1 1/2 cups canned chicken broth
2 tablespoons (1/4 stick) butter
1 cup couscous
1 tomato, seeded, diced
1/2 cup drained canned chick-peas (garbanzo beans)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled

Steps:

  • Preheat oven to 350°F. Butter small baking dish. Bring chicken broth and butter to boil in heavy medium saucepan. Add couscous. Reduce heat to low. Cover and simmer until couscous is tender and has absorbed all liquid, about 5 minutes. Stir in tomato, chick-peas, raisins, cinnamon, basil and thyme. Season to taste with salt and pepper. Transfer mixture to baking dish. Cover and cook until heated through, about 15 minutes.

COUSCOUS WITH TOMATOES, KALE AND CHICKPEAS



Couscous With Tomatoes, Kale and Chickpeas image

The topping for this couscous isn't too much more complicated than making a tomato sauce with blanched kale and chickpeas added. Reconstitute the couscous, then start the topping. By the time the topping is done the couscous will be ready to steam in the microwave.

Provided by Martha Rose Shulman

Categories     dinner, easy, main course

Time 45m

Yield Serves 4

Number Of Ingredients 10

1 1/3 cups couscous, preferably whole wheat
1 to 2 tablespoons extra virgin olive oil
2 garlic cloves, minced
Pinch of red pepper flakes
1 can (28-ounce) tomatoes, with juice, pulsed a few times in a food processor or mini processor
Pinch of sugar
Salt to taste
1 can chickpeas, drained and rinsed
1 bunch (about 3/4 pound) black kale, stemmed and washed thoroughly
1/4 to 1/2 cup chopped cilantro (optional)

Steps:

  • Begin heating a saucepan full of water for the kale. Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil. Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step). Cover with ½ inch of warm water or stock, if you have some. Let sit while you prepare the tomato sauce. Stir every once in a while to fluff.
  • Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes. As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer. Cook, stirring often, until thick and fragrant, about 15 minutes. Remove from the heat, taste and adjust seasoning.
  • By now the water in the pot will be boiling. Add salt to taste and the kale. Blanch for 3 to 4 minutes, until tender but still bright. Using a skimmer, transfer to a bowl of cold water. Drain and squeeze out excess water. Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro. Keep warm.
  • Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power. Remove from the microwave carefully, as the bowl will be hot. Carefully remove the plastic and fluff. Cover again and return to the microwave for 1 minute. Serve the couscous topped with the tomato and kale sauce.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 7 grams, Carbohydrate 80 grams, Fat 10 grams, Fiber 21 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1052 milligrams, Sugar 12 grams

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS



Moroccan tomato & chickpea soup with couscous image

This filling soup is healthy and packed with the flavours of North Africa: harissa, ginger, lemon and coriander

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 13

75g couscous
3 tbsp olive oil
750ml low-sodium hot vegetable stock
1 large onion, finely chopped
1 carrot, chopped into small cubes
4 garlic cloves, crushed
half a finger of ginger, peeled and finely chopped
1-2 tbsp ras-el-hanout
1 tbsp harissa paste, plus extra to serve
400g tin chopped tomato
400g tin chickpea
juice ½ lemon
roughly chopped coriander, to serve

Steps:

  • Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
  • Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
  • Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

Nutrition Facts : Calories 265 calories, Fat 10.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9.9 grams sugar, Fiber 6 grams fiber, Protein 7.3 grams protein, Sodium 1.2 milligram of sodium

COUSCOUS WITH CHICKPEAS, TOMATOES, AND EDAMAME



Couscous With Chickpeas, Tomatoes, and Edamame image

Make and share this Couscous With Chickpeas, Tomatoes, and Edamame recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 15m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup edamame (fresh or frozen)
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
2 1/4 cups water, divided
1/4 cup chopped fresh basil
1 (16 ounce) can chickpeas, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
2 cups coarsely chopped green onions
1 cup crumbled feta cheese

Steps:

  • Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently.
  • Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes.
  • Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • Stir in onions and feta; toss well.

Nutrition Facts : Calories 455, Fat 14.1, SaturatedFat 5.4, Cholesterol 26.7, Sodium 1153.6, Carbohydrate 63.3, Fiber 10.2, Sugar 5.3, Protein 21.4

PEARL COUSCOUS WITH SAUTéED CHERRY TOMATOES



Pearl Couscous With Sautéed Cherry Tomatoes image

This is a simple dish with few ingredients and lots of flavor. The sauce, inspired by Melissa Clark's pasta with burst cherry tomatoes, is incredibly sweet and wraps itself around each nugget of couscous in the most delicious way. Cherry tomatoes break down in a hot pan in about five minutes, collapsing just enough to release some juice, which quickly thickens and caramelizes a bit. You want the tomatoes to stay partially intact so that you don't just get skins floating in sauce, but you need to cook them long enough to achieve the caramelized flavor that makes a tomato sauce sweet. You can cook the couscous a couple of days ahead and reheat in a pan with a little olive oil or in the microwave.

Provided by Martha Rose Shulman

Categories     main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 1/3 cups pearl couscous
2 quarts water
Salt to taste
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced or puréed
1 pound (about 3 cups) cherry tomatoes, the sweetest you can find, cut in half
1/4 teaspoon sugar
Salt to taste
1 sprig basil
2 tablespoons, or more, slivered basil leaves

Steps:

  • Heat a large saucepan over medium-high heat and add couscous. Toast couscous, shaking pan or stirring often, until it colors very lightly and smells aromatic and toasty, a bit like popcorn. Immediately add 2 quarts water and salt to taste (be generous, as if you are cooking pasta) and boil 10 minutes, until couscous is al dente; it should not be mushy, and there should still be plenty of water in the pot. Drain through a strainer and rinse with cold water. Tap strainer against sink to drain well, then return couscous to the pot, cover pot with a kitchen towel, and return lid. Let sit for 10 minutes while you make the sauce.
  • In a wide, heavy skillet, heat olive oil over medium heat and add garlic. As soon as it begins to sizzle and smell fragrant, usually in about 30 seconds, add cherry tomatoes and turn heat up to medium-high. Add sugar, salt and basil sprig and cook, stirring often, until tomatoes collapse and skins shrivel. Some of the tomato pulp will be in the pan, and should thicken and caramelize slightly, but there should still be pulp inside the skins. This should only take about 5 minutes. Turn off heat and remove basil sprig. Taste and adjust seasonings. Add a little fresh pepper if desired.
  • Add couscous to the pan along with slivered basil, stir together, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 7 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1522 milligrams, Sugar 3 grams

COUSCOUS WITH TOMATOES



Couscous With Tomatoes image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

3 plum tomatoes, about 1/4 pound
2 tablespoons butter
1/2 cup finely chopped onion
1/4 teaspoon thread saffron
Salt to taste if desired
Freshly ground pepper to taste
1 1/3 cups water
1 cup couscous
3 tablespoons finely chopped fresh coriander

Steps:

  • Cut away cores of tomatoes. Cut tomatoes into 1/4-inch cubes. There should be about 3/4 cup.
  • Heat 1 tablespoon butter in a saucepan and add onion. Cook, stirring, until wilted. Add saffron and stir. Add tomatoes and cook about 2 minutes, stirring. Add salt, pepper and water and bring to boil.
  • Add couscous, stir and cover closely. Remove from heat and let stand 5 minutes. Stir in coriander and remaining 1 tablespoon butter and serve.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 2 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams

COUSCOUS WITH TOMATOES, OKRA AND CHICKPEAS



Couscous With Tomatoes, Okra and Chickpeas image

Okra is popular in the North African cuisines of Tunisia and Algeria, where it is also dried. Because you don't cut it up, the okra doesn't become slimy. It contributes great flavor to the stew. Very high in dietary fiber, okra is a great source of vitamins A, C, B complex and the phytonutrients glutathione, xanthin, lutein and beta carotene, all believed to have antioxidant properties. For the best texture and flavor, look for the smallest pods you can find

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 18

1 pound okra
Salt to taste
1/2 cup red wine vinegar or cider vinegar
2 tablespoons olive oil
1 large onion, chopped
2 to 4 large garlic cloves (to taste), minced
Salt, preferably kosher, to taste
1 1/2 teaspoons paprika
1/2 teaspoon cayenne (more to taste)
1 pound tomatoes, grated, or peeled, seeded and chopped
2 cups chickpeas, soaked for 6 hours or overnight and drained
A bouquet garni consisting of 8 sprigs each parsley
A bouquet garni consisting of 8 sprigs cilantro
1 large sweet red pepper, seeded and cut in large dice
2 tablespoons tomato paste
1 tablespoon harissa (more to taste), plus additional for serving (optional)
1/2 cup chopped fresh parsley, or a mixture of parsley and cilantro or mint
2 to 2 2/3 cups couscous (1/3 cup per serving)

Steps:

  • Heat 1 tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes, and stir in the garlic, 1/2 teaspoon salt and the spices. Stir together for about 1 minute and add the tomatoes. Cook, stirring often, until the tomatoes have cooked down slightly, 5 to 10 minutes. Add the chickpeas, 2 quarts water and the bouquet garni. Bring to a gentle boil, reduce the heat, cover and simmer 1 1/2 hours.
  • Meanwhile, trim the stems off the okra and place in a large bowl. Salt generously, douse with the vinegar and let sit for 30 minutes to an hour. Drain the okra and rinse thoroughly. Set aside.
  • After 1 1/2 hours, season the chickpeas with salt to taste and add the harissa, tomato paste, red pepper and okra. Bring back to a simmer and simmer 30 to 45 minutes, or until okra and beans are tender. Remove a cup of broth to use for flavoring the couscous. Stir in the chopped fresh herbs and simmer another few minutes. Taste and adjust salt. The stew should be spicy and flavorful.
  • Reconstitute and steam the couscous (see recipe). Serve the couscous in wide bowls or mound onto plates and top with the stew. Pass more harissa at the table.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 5 grams, Carbohydrate 82 grams, Fat 7 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 655 milligrams, Sugar 10 grams

PEARL COUSCOUS WITH CREAMY FETA AND CHICKPEAS



Pearl Couscous With Creamy Feta and Chickpeas image

Baking pearl couscous with chickpeas, roasted tomatoes and garlic results in a one-pan vegetarian meal that's cozy and very savory, especially if you use a flavorful stock for cooking. Soft and almost porridgelike in texture, it satisfies the same urge as polenta or risotto. Lemon zest and fresh herbs make it bright, while feta, added at the end, gives the whole thing a creamy richness. Save leftovers to bring to work for lunch the next day; they pack up perfectly. If you feel like you need more vegetables here to round out the meal, serve this on a bed of baby spinach, some of which will wilt on contact with the hot couscous.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, grains and rice, main course

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pint grape tomatoes, halved
1/4 cup sliced scallions
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar, plus more for serving
2 fat garlic cloves, finely grated or minced
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more for serving
3 oregano, rosemary or sage sprigs
2 cups vegetable stock or water
1/3 cup chopped cilantro, dill or parsley, plus more for serving
1/2 teaspoon finely grated lemon zest (from 1/2 lemon)
3/4 teaspoon ground cumin
8 ounces pearl couscous (1 1/2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
1 cup feta, crumbled (about 4 ounces)
1/3 cup freshly grated Parmesan (1 1/2 ounces)

Steps:

  • Heat oven to 450 degrees. In a 9-inch baking dish, cake pan or gratin dish, toss together tomatoes, scallions, 2 tablespoons oil, 1 tablespoon vinegar, garlic, 1/2 teaspoon salt, pepper and oregano sprigs. Roast until tomatoes are tender, about 15 minutes.
  • While tomatoes roast, heat the stock until it boils, then stir in remaining 1 teaspoon salt, adding more to taste. (You want a well-seasoned broth here to flavor the couscous.) Stir in cilantro, lemon zest and cumin.
  • Remove tomatoes from oven and fold in couscous, chickpeas and hot stock mixture. Cover pan tightly with foil, and return to oven for 20 minutes.
  • Remove foil and fold in about 3/4ths of the feta (save the rest for garnish) and Parmesan. Bake uncovered until feta starts to melt, another 5 minutes.
  • To serve, pull out and discard herb sprigs if you like, and spoon couscous into bowls. Top with remaining feta, lots more herbs, pepper and a drizzle of olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 10 grams, Carbohydrate 85 grams, Fat 20 grams, Fiber 14 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1019 milligrams, Sugar 9 grams

COUSCOUS SALAD WITH TURMERIC, CHICKPEA AND TOMATO



Couscous Salad With Turmeric, Chickpea and Tomato image

Turmeric highlights the golden hue of couscous while adding a welcome bit of flavor. The grains are paired with tomatoes, which have been left to sit in red wine and vinegar, infusing them with flavor and making the dressing even more juicy for the couscous-chickpea mix. If you want the onion to be nice and crisp and to take its raw edge off, put the slices in a bowl of ice and water before you cook the couscous. Drain them right before tossing them in. You can add even more crunch by topping the salad with sliced celery or chiles, if you like your food spicy. Either thinly sliced fresh chiles, such as fresno or jalapeños, or preserved ones, like peppadews or hot cherry, work well.

Provided by Genevieve Ko

Categories     dinner, lunch, grains and rice, main course

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 12

1/4 teaspoon ground turmeric
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more for seasoning
1 3/4 cups couscous (10 ounces)
1/3 cup red-wine vinegar, plus more to taste
Black pepper
3 medium ripe tomatoes, diced (2 1/2 cups)
1 (15-ounce) can chickpeas, rinsed and drained
1 small red onion, halved and very thinly sliced
5 ounces baby arugula
4 ounces feta cheese, crumbled (1/2 cup)
Thinly sliced celery, or fresh or jarred chile peppers, for serving (optional)

Steps:

  • Combine the turmeric, 2 tablespoons oil and 1/2 teaspoon salt with 2 cups water in a large saucepan. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for at least 5 minutes.
  • Meanwhile, whisk the vinegar with the remaining 1/4 cup oil and a generous pinch each of salt and pepper in a very large bowl. Add the tomatoes and chickpeas and stir to coat.
  • When the couscous is ready, scrape with a fork to fluff into bits. Pour into the tomato mixture, along with the onion, arugula and half the cheese. Fold gently until well mixed, then season to taste with salt and pepper, and dress with additional oil and vinegar, if desired.
  • Divide among dishes and top with the remaining feta and the celery or chile, if using.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 14 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • Use ripe tomatoes for the best flavor. You can also use canned tomatoes, but be sure to drain them well before using.
  • If you don't have any fresh peas, you can use frozen peas instead. Just be sure to thaw them before using.
  • Feel free to add other vegetables to this dish, such as chopped carrots, celery, or bell pepper.
  • If you want a more flavorful dish, you can add a teaspoon of cumin or curry powder to the recipe.
  • Serve this dish with a side of yogurt or tzatziki sauce for a complete meal.

Conclusion:

This tomato pea couscous is a quick and easy weeknight meal that is perfect for busy families. It is also a healthy and flavorful dish that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this tomato pea couscous a try!

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