Serves: 2
Total Time: 15 minutes
Ingredients:- 1 cup whole wheat couscous
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 small handful chopped parsley
- 1 cup halved cherry or grape tomatoes
- 1 -15 oz. can chickpeas, rinsed and drained
- Fresh lemon juice to taste
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- ½ a ripe avocado, pitted, sliced, and peeled
- Hemp hearts, to serve (optional)
- In a small bowl, mix together the couscous, cumin, paprika, and a pinch of salt and pepper. Pour in just enough boiling water to cover it, then cover the whole bowl with a plate and allow it to steam for 5 minutes.
- While the couscous steams, mix together the parsley, tomatoes, chickpeas, a squeeze of lemon juice, a splash of olive oil, and a pinch of salt and pepper. Taste it, and add more lemon, oil, salt, or pepper as needed.
- Use a fork to fluff the couscous, then mix in a drizzle of olive oil and a squeeze of lemon juice.
- Divide the couscous between two bowls, top with the tomato chickpea mixture, sliced avocado, and a sprinkling of hemp hearts if desired. Serve with extra lemon wedges on the side. Enjoy!