Chickpea Couscous Bowl

When I’m feeling down, I have a few go-to recipes.  Tonight it was my Black Bean Soup which I omitted the liquid on and just made black beans and rice.

The other night my husband chanted, “Couscous! Couscous!” when asked what he wanted. So I guess that meant I was making couscous!

I typically keep all of the ingredients on hand, so it’s almost always a “Sh*t I forgot to cook” meal.  But as a bonus, it has won over every single person who’s tried it.  It’s packed with fiber and protein, it fits into one bowl, it makes everyone happy, it’s cheap, it’s easy and best of all it’s comforting.

There are 3 key ingredients.

Better Than Bullion No Chicken Base, it’s my favorite bullion.  It literally tastes just like chicken.  And if you’re one of those vegans that says, “If you want to eat meat or have stuff taste like meat, then why did you become a vegan?” you can just find your way out. 🙂

Whole Wheat Couscous:

I’ve never seen this in the grocery store, but the whole wheat couscous in bulk at a health food store is cheaper than packaged couscous anyway, so why not?  If you’ve never worked with couscous – it’s easy.  Bring 1 1/2 cups water or broth to a boil (some fat optional), stir in 1 cup couscous, cover and remove from heat.  Let it set for 5 minutes then fluff with a fork, and it’s done!  I love the stuff.

And last, but not least – Blurry TVP.  But regular TVP will work as well.  TVP is Texturized Vegetable Protein.  It’s what’s leftover from soy beans when the oil has been extracted.  It’s extremely inexpensive, versatile and LOADED with protein.  I don’t use it very often, but it’s perfect in this recipe.  Use equal parts water and TVP.

So those are the 3 basic ingredients.  From there I add a can or two of Garbanzo Beans, and a bag of frozen mixed vegetables.  When I have a little more time, I saute some onions and garlic first.    But that’s about it.

So here’s about how I do it.

In a small pot or saucepan, saute (optional)
1 large onion, minced
3-5 cloves garlic, minced 

Add
1 cup water
Chickpeas – 1 or two cans, your choice
About 3 cups worth of bullion – in this case 3 Tbsp

When the chickpeas are desired tenderness, add some mixed vegetables (I usually use an entire small bag).  This time, mine had corn, carrots and asparagus in it this time, but usually I use the standard variety.

Return to a boil then add TVP and cook until liquid is completely absorbed.

Meanwhile,

Bring 1 1/2 cup “chicken” broth to a boil.  Add 1 cup couscous, cover and remove from heat.  Let stand for 5 minutes, then fluff with a fork.

Mix the two together.

Salt to taste and serve topped with plenty of fresh ground pepper, and some Earth Balance for a nice buttery flavor.

Baby Approved

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