Tomato couscous with olives and basil | Steve Mishos

Tomato couscous with olives and basil

Ingredients:

1 cup couscous
1 1/2 cups tomato juice
1 x 17 ounce can chickpeas, drained
1/2 cup Calamata olives, pitted and chopped
1 bunch basil leaves, sliced thinly
Salt and pepper

Directions:

Put couscous into a medium sized bowl.
Heat tomato juice to a simmer and pour over couscous.
Cover tightly with plastic wrap and allow to steam for 10 minutes, until couscous is tender.
Remove plastic and fluff with a fork.
Stir in chickpeas, olives, basil and season with salt and pepper.

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