Prep Time: 5 minutes
Cook Time: 10 minutes
I’ve been posting so many treats lately: cupcakes, cookies, pancakes, etc. I’ve been on a real chocolate roll. Honestly, our day to day life is very healthy. The recipes I’ve posted are definitely worth trying, but they are treats. We have them once in awhile; for a special occasion, birthday, holiday, get-together, etc. One of our meals is always a big salad, with all kinds of organic veggies: spinach, kale, chard, lettuce, tomatoes, cucumbers, carrots, onions, avocados; you name it.
I wanted to share the following recipe, which is a staple at our home. We have it at least once a week. It’s a great source of protein, very tasty and little ones love it. It’s a very simple and easy meal. You can serve on its own, as a side, mix it with your favorite salad, or add a dollop of hummus and wrap it with a flatbread or tortilla.
Trust me, this will be part of your family recipe collection from now on.
3 ¼ cups water
1 cup organic quinoa
1 cup Israeli couscous (also known as pearl couscous)
1 cup of cooked organic chickpeas
2 tbsp organic olive oil
1 tbsp organic chopped garlic
1 tsp. organic ground cumin
1 tbsp. Salt
- Measure 1 cup of quinoa and rinse in a strainer to remove its bitter taste. Set aside.
- Measure 1 cup of Israeli couscous and cooked chickpeas.
- Bring water to a boil and stir in the olive oil, garlic, bouillon, cumin and salt.
- Whisk until it is well incorporated and the cubes are dissolved.
- Add couscous, quinoa and chickpeas.
- Bring heat down to low and simmer for 10 minutes, covered.
- Remove the pot from heat and let stand until liquid is completely absorbed.
- Fluff with a fork.
You can always buy organic cooked chickpeas, but fresh homemade ones always taste better.