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Directions for: Tomato Couscous with Black Olives and Basil


1 cup couscous

1 ½ cup tomato juice

1 17 oz can chickpeas, drained

½ cup Calamata olives, pitted and chopped

1 bunch basil leaves, sliced thinly

Salt and pepper


1. Put couscous into a medium sized bowl.

2. Heat tomato juice to a simmer and pour over couscous.

3. Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.

4. Remove plastic and fluff with a fork.

5. Stir in chickpeas, olives, basil and season with salt and pepper.

See more: Side, Rice/Grain, Steam, Herbs, Quick and Easy, Tomatoes, Olives