Creamy Heirloom Tomato Couscous with Chickpeas
Here’s a genius trick: simmer couscous and chickpeas in Tomato Bliss. The chickpeas turn creamy, the sauce becomes cozy and rich, and suddenly a simple pot of couscous and beans becomes a dish...
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Cooking tools:
- Dutch oven
- Pot
- Stove
- Can opener
- Colander
- Measuring cup
- Spoon
- Serving bowl
Ingredients
- 32 OZ Roasted Heirloom Tomato Soup
- 1 1/2 cups pearl (or Israeli) couscous
- 1 can chickpeas drained and rinsed (14oz)
- 2 Tbsp torn fresh herbs such as oregano, parsley or basil
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