One-Pot Sicilian Couscous

Israeli (pearl) couscous is larger than regular couscous, giving it more flavor and texture. It is especially delicious in this Sicilian-spiced dish made with chickpeas, olives, and an assortment of vegetables.

📝 Ingredients

• 1 tablespoon 15 ml olive oil or 1/4 cup (60 ml) water
• 1 onion (finely chopped)
• 1 carrot (thinly sliced)
• 1 red bell pepper (chopped)
• 3 garlic cloves (minced)
• 4 plum tomatoes (chopped or 1 (14-ounce or 400 g) can diced tomatoes, undrained)
• 1 teaspoon dried basil
• 1/2 teaspoon saffron or ground turmeric
• 1/4 teaspoon paprika
• 1 1/2 cups 246 g cooked chickpeas or 1 (15.5-ounce or 440 g) can chickpeas, rinsed and drained
• 1 1/4 cups 219 g uncooked Israeli (pearl) couscous
• 2 cups 475 ml vegetable broth
• 1/4 teaspoon red pepper flakes
• Salt (to taste)
• 1 12-ounce or 340 g jar marinated artichoke hearts, drained and chopped
• 1/2 cup 85 g Kalamata olives, halved and pitted
• 2 tablespoons 28 ml fresh-squeezed lemon juice
• Freshly ground black pepper (to taste)
• 2 tablespoons minced fresh (8 g parsley or (5 g) basil)

👨‍🍳 Instructions

1. 1Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables.
2. 2Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes.
3. 3Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed.
4. 4Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving.
5. 5Fluff the couscous with a fork. Sprinkle with parsley or basil and serve hot.