Israeli Couscous, leeks, tomatoes, chickpeas, greens, and toasted almonds make this plant-based dish a 30 Minute, one pot meal.

June 16, 2019 Updated February 17, 2022 Jump to Recipe
Israeli Couscous, leeks, tomatoes, chickpeas, greens, and toasted almonds make this plant-based dish a 30 Minute, one pot meal.
This is a one pot meal in every sense of the phrase.
It literally takes one pot to make this meal.
And, this is literally a meal in one pot—no other sides are required.
Besides being a one pot meal, there are so many things about this Israeli Couscous with Leek and Tomato that I love.
Such as…
And speaking of the kale/spinach, use whichever one you have on hand. I usually stick with spinach, but I used kale in the photos above. And I just may prefer it.
One more thing that’s a little unique with this recipe is that it uses 1 cup of vegetable broth and 1 cup of water to cook the couscous. I find that using 2 cups of vegetable broth overwhelms the other flavors we’ve developed with the leek and the tomatoes.
If you really like the flavor of your vegetable broth, feel free to use 2 cups of broth instead. Just be prepared for it to be a strong flavor.
Make this One Pot Israeli Couscous with Leek and Tomato on a busy night this week. It’s the perfect, quick meal that doesn’t sacrifice flavor.
This Post Has 5 Comments
Made this over the weekend it was delicious!
I absolutely agree with you that leeks are underutilized! I’m guilty of it myself. This recipe totally caught my attention, and I love the almonds in there. And the fact that it is a one-pot recipe definitely grabs my attention, too. No need to do more dishes than necessary! 🙂
Thanks David! Aren’t one pot meals the best?
I can’t believe how much good stuff you’ve packed into this couscous! I haven’t made couscous in such a long time, I’m way overdue. Thanks for the recipe!
Thanks Jeff! This couscous dish is definitely a meal by itself. 😋