This is a favourite quick one-pot dinner that also makes a fabulous lunch the next day. In fact, the flavours just keep on giving. Don’t forget some warm crusty bread, which is always a welcome addition on the side to scoop up juicy leftovers.
ISRAELI COUSCOUS, CHICKPEAS & BOCCONCINI RECIPE
Serves 4
2 Tbsp olive oil
1 red onion, sliced thinly
3 cloves garlic, sliced
1 tsp cumin
1 tsp smoked paprika
400g tin cherry tomatoes
3 cups cooked large Israeli couscous
410g tin chickpeas, drained and rinsed
½ cup chopped parsley
Zest and juice of 1 lemon
125g bocconcini, halved
Extra parsley to garnish
Crusty bread to serve
- Heat the oil in a large pot. Add the onion and garlic, cooking slowly for a few minutes to soften. Stir through the cumin and paprika then pour in the tomatoes and slowly bring to a simmer for 5 minutes.
- Stir through the couscous, chickpeas, parsley, zest and juice, heating through.
- Serve warm, with the bocconcini torn over the top, a sprinkle of parsley and crusty bread on the side.
