A warm one-pan couscous skillet with chickpeas, tomatoes, tahini, and falafel spices.
1 cupChickpeas
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120 gTomatoes
70 gOnion
2 clovesGarlic
0.5 cupCouscous
0.75 cupWater
30 gTahini
1 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Cook onion and garlic in cooking oil for 4 minutes.
Add chickpeas, cumin, crushed coriander seeds, paprika, salt, and black pepper, then cook for 5 minutes.
Add tomatoes, couscous, and water.
Cover and simmer for 8 minutes until couscous is tender.
Stir tahini with lemon juice and spoon over the skillet before serving.