“Mesmerizing Egyptian Vegan Dinner: Exotic Aroma & Textures Galore!”

Allergens

N/A

Ingredients

• 1 cup Israeli couscous
• 2 cups vegetable broth
• 1/4 cup olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 cup lemon juice
• 1/4 cup chopped parsley
• 2 tbsp capers
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring vegetable broth to a boil and add Israeli couscous. Cook for about 8 10 minutes or until al dente, then drain any excess liquid and set aside. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing for about 3 4 minutes until softened and fragrant. Stir in the cooked couscous, chickpeas, cherry tomatoes, lemon juice, parsley, and capers. Season with salt and pepper to taste. Cook for another 5 minutes or until heated through and flavors meld together.

Chef’s Insight

The key to this dish is balancing flavors and textures, so don't be afraid to adjust seasonings as needed.

Notes

Feel free to add other vegetables or herbs to personalize the dish according to your preferences.