Cous Cous and Chickpeas

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  • 1 tsp. grass-fed butter or olive oil
  • 1½ cups water or vegetable stock
  • 1/4 tsp. sea salt
  • 1 cup whole grain cous cous
  • 1 cup chickpeas, cooked (can use canned)
  • 5-6 mint leaves, minced
  • 2 scallions, minced
  • 4-5 cherry tomatoes, halved
  • 1 tbsp. parsley, minced

Bring water or veggie stock, oil and salt to a boil. Add cous cous, cover and cook 2-3 minutes. Shut off the heat.  Let sit 5 minutes. Fluff with a fork and add chickpeas, mint, scallions, tomatoes and parsley.

Andrea Beaman is a internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching individuals and health practitioners how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.