Chickpea, Tomato, and Goat Cheese Cous Cous

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This is another one of my “single girl” meals. While Brian is away, which is 80% of the time, I can try some out some recipes he would not like. He is not the biggest fan of tomatoes, which breaks me Italian heart! Seeing tomatoes at farmers markets always brings the biggest smile to my face. I am also a lover of chickpeas, I could put them in almost anything! For me it is one of the easiest “healthy” foods for me to work with. It is filling and a great source of protein. Usually I feel like I need at least a piece of chicken for dinner but, chickpeas are definitely an easy substitute.

In this recipe the goat cheese really adds a lot of tangy flavor. I suggest a 1.4 of a cup but feel free to dump some more on if you feel so inclined. This is a great side to bring to a BBQ or to pack for lunch as well!

Chickpea, Tomato, and Goat Cheese Cous Cous

ingredients

cous cous

• 1 c cous cous

• 1 c chicken broth

• 1/4 c water

• 1 Tbsp olive oil

• 1 tsp salt

• 1/3 c lemon juice

chickpeas & tomatoes

• 1 Tbsp olive oil

• 1 1/2 Tbsp garlic, minced

• 1 c chickpeas (I used canned ones and drained them)

• 1 1/2 c cherry tomatoes, halved

• 1/2 Tbsp rosemary (fresh), chopped

• 1/4 c goat cheese, crumbled

• 1/2 Tbsp lemon zest

• 1 tsp salt

• 1 tsp pepper

instructions

cous cous

1. You may cook the cous cous according to the packaged directions. How I did it was combining the chicken stock, olive oil, and water in a pot bringing it to a boil. Once it is boiling add in the cous cous and stir. Then put a lid on it and remove it from the heat. Let it stand for at least five minutes

2. When you are done making the chickpea and tomato mixture you can transfer "Fluff" the cous cous with a fork. Then transfer it to a larger bowl. Squeeze half of a lemon over the cous cous, add a tablespoon of olive oil, and toss.

chickpea & tomato mixture

1. In a saute pan heat one tablespoon of olive oil on a medium heat. Then add the minced garlic and saute until it starts to brown about 3 minutes.

2. Then add the cherry tomatoes and let them simmer on the heat for about ten minutes. You should see them start to blister or break down slightly. After ten minutes add in your chickpeas, rosemary, salt, pepper, and lemon zest. Stir and let it sit for another ten minutes

3. With the back of a spoon press down over the chickpeas and tomatoes. You don't want to pulvarize them! Just mush them slightly!

4. Pour the mixture over the cous cous. Mix to incorporate the tomatoes and chickpeas into the cous cous. Add the goat cheese to the top and serve!

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