Couscous with Tomato and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant, one-pot stew featuring tomatoes, chickpeas, and herbs, steamed over fluffy couscous for a complete meal. This Mediterranean-inspired one-pot recipe, 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.

Ingredients

• 2 cups couscous
• 1 can (15 oz), drained chickpeas
• 2 cups, diced tomatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1 tbsp, chopped dill
• 1.5 cups chicken stock

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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.