cooking · Dinner · Lunch

Balsamic Chickpea Couscous

This turned out tasty although one has to love the taste of balsamic vinegar as it is very strong ( i happen to love it). Kirk commented that dried cranberries would have gone well with the dish, I think he would be right on that. It would a bit of chewiness and a tart/sweet flavor to play with the vinegar.I may work on this again and add a ¼ cup or so with the liquid (before boiling).

Balsamic Chickpea Couscous


  • 2 cups lower sodium vegetable broth (or chicken for non-veg’s)
  • 15 once can chickpeas, rinsed and drained
  • 15 ounce can diced tomatoes, drained
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp extra virgin olive oil
  • 1 tsp dried basil
  • 1 tsp granulated garlic
  • ¼ tsp ground black pepper
  • 1½ cup couscous
  • ¼ to ½ cup Parmesan cheese


Add everything through the pepper to a large skillet, bring to a boil. Turn off the heat, add in the couscous, stir well and let sit covered, off the heat, for 10 minutes. Fluff up and stir ¼ cup cheese.

Serve with more cheese as desired.

Serves 3.


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