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Cous Cous and Chickpeas


  • 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.