One-Pot Tomato Couscous

One-pot tomato couscous with chickpeas, peppers, courgette and Mediterranean herbs.

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Pearl couscous simmers directly in the tomato broth, absorbing flavour while keeping this an easy weeknight one-pot meal.

Ingredients

• 300 g pearl couscous
• 2 tbsp olive oil
• 1 onion (diced)
• 1 red bell pepper (diced)
• 1 courgette (diced)
• 3 garlic cloves (minced)
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 550 ml vegetable stock
• 240 g canned chickpeas (drained)
• 1 tsp dried oregano
• 0.5 tsp smoked paprika
• 3 tbsp fresh parsley (chopped)
• 1.5 tbsp lemon juice
• 0.75 tsp salt
• 0.25 tsp black pepper

Step-by-step method

1. Heat the olive oil in a wide saucepan over medium heat. Add the onion, pepper and courgette and cook for 6–7 minutes until beginning to soften.
2. Add the garlic, oregano, smoked paprika and tomato paste and cook for 1 minute while stirring.
3. Add the pearl couscous and stir for another minute so the grains are coated in the seasoned oil and tomato paste.
4. Pour in the chopped tomatoes and stock and add the chickpeas. Bring to a gentle boil, then reduce the heat to medium-low.
5. Simmer uncovered for 10–12 minutes, stirring every few minutes so the couscous does not stick. Add a splash of water if it becomes dry before the couscous is tender.
6. Remove from the heat, cover and rest for 5 minutes. Stir in the lemon juice and most of the parsley.
7. Taste and adjust the salt and pepper, then serve with the remaining parsley and an extra drizzle of olive oil if desired.