Couscous with Tomato and Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant, one-pot stew featuring tomatoes, chickpeas, and herbs, steamed over fluffy couscous for a complete meal. This mediterranean-inspired one pot ready in about 45 minutes pairs couscous, chickpeas, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place 2 cups couscous in a large bowl. Pour 1 cup boiling water over it, cover with a lid or plate, and let sit for 10 minutes to steam.
  2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 4 minutes until soft and translucent.
  3. Step 3: Stir in minced garlic, cumin, and diced tomatoes, cooking for 3 minutes until tomatoes break down and the mixture thickens.
  4. Step 4: Add drained chickpeas, chicken stock, and chopped dill to the pot. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally.
  5. Step 5: Fluff the steamed couscous with a fork, then divide into bowls. Spoon the tomato-chickpea stew over the top, ensuring each serving has equal portions of both components.

Frequently asked questions

How long does Couscous with Tomato and Chickpea Stew take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Couscous with Tomato and Chickpea Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep couscous from drying out.

Can I substitute ingredients in Couscous with Tomato and Chickpea Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Couscous with Tomato and Chickpea Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Couscous with Tomato and Chickpea Stew?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes