Name: Loaded Israeli Couscous with Leek and Tomatoes
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Ingredients: 1 leek (chopped); 2 cloves garlic (minced); 2 Tbsp olive oil; ½ tsp sea salt; 1/8 tsp pepper; 1 ½ cups Israeli Couscous; 2 cups boiling vegetable broth or water; 1 Tbsp butter; ½ tsp sea salt; ½ cup cherry or grape tomatoes (halved); 1 14 oz can chickpeas (drained); 2 cups fresh spinach; 1/3 cup almonds (toasted); 1 tsp lemon juice; ¼ cup parmesan (freshly ground); 2 Tbsp fresh parsely (chopped)

Loaded Israeli Couscous with Leek and Tomatoes

June 16, 2019 Updated June 1, 2021 Jump to Recipe

This fantastic one pot meal comes together in 30 minutes! It’s perfect for those weeknights when you don’t have time, or, let’s be honest, just don’t feel like making anything super fancy or time-intensive for dinner. Give this quick and easy recipe a try! I promise you won’t be disappointed!

A few weeks ago I really didn’t feel like making dinner. But I also didn’t want to go spend money at a restaurant. And I also knew that if all I did was open a jar of marinara and dump it over some spaghetti, I probably couldn’t bring myself to eat it!

So I took a look at what was in the fridge, and realized we had some really awesome basics—tomatoes, leeks, garlic, spinach—that could make a really tasty and fast meal. Then I remembered that in addition to the stash of chickpeas and almonds we always have on hand, I also had some Israeli couscous!

Have you tried Israeli couscous before? It’s very different from traditional couscous in shape and texture. Israeli couscous is shaped like little balls. Part of the pasta family, Israeli couscous is toasted, not dried, so when you cook it, you end up with a grain that has a delicious nutty flavor and satisfying bite.

If you’re already a fan of Israeli couscous, then this is the dish for you! And if you haven’t yet tried it before, this recipe offers a delicious and foolproof way to cook it your first time.

A quick note: this meal can easily be made vegan by omitting the butter and the parmesan. I love the flavor these ingredients add, but this would be a delicious vegan meal without them.

Put these ingredients on your grocery list, and when that night inevitably comes this week when you just don’t feel like making dinner, give this quick and easy recipe a try! I promise you won’t be disappointed!

Loaded Israeli Couscous with Leek and Tomatoes

Prep Time8 mins

Cook Time22 mins

Total Time30 mins

Servings:

Print Recipe

Ingredients

For the leek and garlic:

1 leek, chopped
2 cloves garlic, minced
2 Tbsp olive oil
½ tsp sea salt
1/8 tsp pepper

For the couscous:

1 ½ cups Israeli Couscous
2 cups boiling vegetable broth or water
1 Tbsp butter
½ tsp sea salt

Everything Else:

½ cup cherry or grape tomatoes, halved
1 14 oz can chickpeas, drained
2 cups fresh spinach
1/3 cup almonds, toasted
1 tsp lemon juice
¼ cup parmesan, freshly ground
2 Tbsp fresh parsely, chopped

Instructions

Saute the leek and garlic

Sauté the leek and garlic in a large skillet or sauté pan over medium heat for two minutes. Add ½ tsp sea salt and 1/8 tsp pepper. Now turn the heat down to medium low and cook for another 3 minutes, until the leek turns bright green.

Add the tomatoes

Add the tomatoes to the pan, stir to incorporate.

Add the Israeli couscous

Keeping the pan on medium low heat, add the dry Israeli couscous, butter, and remaining ½ tsp of sea salt. Stir to incorporate. Toast the couscous for five minutes, stirring occasionally to keep it from sticking to the bottom of the pan.
While the couscous is toasting, boil the vegetable broth/water in a separate saucepan.

Add the boiling liquid

Very slowly, add the boiling liquid to the Israeli couscous mixture. Stir as you add the liquid. Turn the heat down to low, cover, and let simmer until the liquid is absorbed, about 12 minutes. Stir occasionally.

Mix in everything else and serve!

Turn the heat off, and add the chickpeas, spinach, almonds, parmesan, lemon juice, and parsley. Fold to incorporate. Keep folding everything in until the spinach wilts. Taste, and add more salt or lemon juice to preference.
This is a one-pot meal, but it is also excellent served with a side of greens and Gardein. Enjoy!

Notes

This meal can easily be made vegan by omitting the butter and the parmesan. I love the flavor these ingredients add, but this would still be a delicious vegan meal without them.

Loaded Israeli Couscous with Leek and Tomatoes