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Loaded Israeli Couscous with Leek and Tomatoes

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!
Prep Time8 mins
Cook Time22 mins
Total Time30 mins
Servings: 4
Print Recipe


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


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!


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.