Spiced Couscous & Chickpea Bowl

Instructions

1. Prepare Ingredients

   5 min hands-on

   • Finely chop onions and sun-dried tomatoes.
   • Drain and rinse chickpeas under cold water.
   • Dice fresh tomatoes into small chunks.
   • Roughly chop almonds.

2. Toast Almonds

   4 min hands-on

   • Toast chopped almonds in a dry skillet over medium heat until golden and fragrant, about 3-4 minutes.
   • Stir frequently to prevent burning and set aside.

3. Make Base Sauce

   2 min hands-on

   • Combine hot sauce, tomato sauce, and oil from sun-dried tomatoes in a small bowl.
   • Season with salt and black pepper and stir until combined.

4. Layer Ingredients

   4 min hands-on

   • Divide sauce evenly among four heatproof containers.
   • Add a layer of couscous over the sauce in each container.
   • Distribute onions, sun-dried tomatoes, fresh tomatoes, chickpeas, and spinach evenly across containers.

5. Hydrate Couscous

   1 min hands-on6 min waiting

   • Pour boiling water into each container when ready to eat.
   • Cover immediately and let couscous hydrate for 5-7 minutes.

6. Fluff and Serve

   2 min hands-on

   • Fluff couscous with a fork to separate grains and mix layers.
   • Sprinkle toasted almonds on top and serve warm.
   • Cooking tips:
   • For extra flavor, add a pinch of cumin or smoked paprika to the base sauce.
   • Ensure the water is boiling hot when added to the couscous.
   • Let the assembled bowls sit for a few minutes before hydrating to allow flavors to meld.
   • This dish pairs well with a dollop of yogurt or tzatziki.