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.