Ingredients
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2 tablespoons butter
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8 ounces pearl couscous
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1 cup cherry tomatoes
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2½ cups broth (vegetable or chicken)
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1 small red onion, diced
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1 (15-ounce) can chickpeas, drained and rinsed
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¼ cup grated parmesan cheese
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1–2 cloves garlic, finely minced
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⅓ cup fresh herbs (parsley, basil, and mint)
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¼ cup olive oil
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1 lemon, juiced
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1 tablespoon Dijon mustard
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Salt and pepper to taste
Instructions
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In a large skillet, melt the butter over medium heat.
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Add the pearl couscous and toast for 2–3 minutes, stirring frequently.
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Pour in the cherry tomatoes and broth. Bring to a boil.
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Reduce heat to low, cover, and simmer for 12–15 minutes, or until the liquid is absorbed and the couscous is tender.
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Transfer the couscous and tomatoes to a large bowl. Let cool for about 30 minutes.
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Once cooled, add the diced red onion, chickpeas, grated parmesan, minced garlic, and fresh herbs to the bowl.
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In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
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Pour the dressing over the couscous mixture and toss until everything is well combined.
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Serve immediately or refrigerate for later. Enjoy!