Couscous Risotto with Chickpeas and Peppers

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Couscous Risotto with Chickpeas and Peppers Recipe

This delicious and simple couscous risotto combines the flavors of chickpeas and peppers with the texture of couscous. It's a delicious vegetarian meal that's ideal for a quick weeknight dinner.

Ingredients

• 1/4 cup grated parmesan cheese
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 2 cloves garlic, minced
• 1 cup couscous
• 1 yellow bell pepper, diced
• Season with salt and pepper to taste
• 2 tbsp olive oil
• 1/2 onion, chopped
• 1 red bell pepper, diced

Time Needed

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Instructions

• Warm the olive oil in a large pot over medium heat.
• Cook until the onion and garlic are softened.
• Cook until the diced peppers soften, about 5 minutes.
• Incorporate the couscous and chickpeas.
• Pour in the vegetable broth and mix well.
• Bring the mixture to a boil, then reduce to a low heat and continue to cook, stirring occasionally, until the couscous is cooked and the liquid has been absorbed.
• When the couscous is done, stir in the grated parmesan cheese and season to taste with salt and pepper.
• Serve immediately and enjoy.

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