Get ready to delight in every bite of our couscous! Enjoy the harmonious blend of aromatic spices on the chickpeas, the sweetness of the bell peppers, and the softness of the marinated eggplant, all enhanced by the freshness of mint. A taste experience that will transport you to a sun-soaked summer day.
Ingredients for 4 servings
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1 cup Colavita Couscous
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3 tablespoons Colavita Extra Virgin Olive Oil
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1 can Colavita Chickpeas
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1 teaspoon cumin
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1 teaspoon paprika
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½ teaspoon pink peppercorns
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½ teaspoon salt
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1 jar Colavita Eggplant and Bell Peppers in Extra Virgin Olive Oil
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100 g red and yellow cherry tomatoes
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A handful of fresh mint
Drain and pat the chickpeas dry.
Using a mortar or a knife, crush the pink peppercorns and mix them with the salt and other spices in a bowl. Add the chickpeas and toss to coat evenly.
Wash, dry, and roughly chop the mint. Wash and cut the cherry tomatoes. Drain the eggplant and bell peppers from excess oil.
Prepare the couscous by placing 1 cup in a bowl, adding a drizzle of extra virgin olive oil and 1 cup of boiling water. Cover and let it sit for 5 minutes.
Fluff the couscous with a fork and mix in the marinated vegetables, cherry tomatoes, and mint. Adjust salt and pepper to taste.
Heat 2 tablespoons of extra virgin olive oil in a nonstick pan and sauté the spiced chickpeas for a few minutes until crispy and fragrant.
Add the chickpeas to the couscous, drizzle with extra virgin olive oil, and garnish with fresh mint leaves before serving.
