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

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