Cous cous with dried tomatoes, chickpeas and spinach: the recipe

Cous cous with three ingredients: the recipe with spinach, chickpeas and dried tomatoes, a simple but perfect mix for a natural and tasty dish!

The three-ingredient couscous, seasoned with dried tomatoes, chickpeas and spinach is an excellent alternative to couscous with fish or meat and is suitable not only for those who want to prepare a single dish different from the usual, but also for those who follow a vegetarian or vegan diet. With the arrival of September, the great heat is almost upon us, but this does not mean that we must already give up dishes that can be served cold or tepid. Here’s the recipe!

Cous cous dried tomatoes, chickpeas and spinach
Cous cous dried tomatoes, chickpeas and spinach

Preparation of cold couscous with chickpeas, spinach and dried tomatoes

  1. First of all blanch the spinach in a pot of lightly salted boiling water, then drain and quickly put them back in the pan with a drizzle of oil and the garlic, turn off the heat and set aside.
  2. Subsequently dedicate yourself to the preparation of the couscous: pour the cous into a pan with one and a half glasses of water Of baking spinach, add two tablespoons of oil, mix and leave to rest so that the couscous swells. Grain with the help of the prongs of a fork and do cool down.
  3. Pour the couscous now cold in a bowl, combine the spinach, the chickpeas drained from their conservation liquid, the dried tomatoes cut into strips. Mix and keep in fridge until it’s time to serve, and when you bring it to the table you can finish with a drizzle of oil, fresh basil and, if you want, some cherry tomatoes for a touch of freshness and acidity.

Alternatively, you can try the meat couscous with chicken and roasted peppers.


You can save this hearty vegan main course for about 2-3 days in the refrigerator, inside a special container with a lid. We do not recommend freezing in the freezer.

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