Couscous with crispy chickpeas, sun-dried tomatoes and grilled peaches
Preparation
1. Prepare the couscous according to the package instructions.
2. Make the crispy chickpeas:
a. Preheat your oven to 400°F (200°C).
b. Drain and rinse the chickpeas, then pat them dry with a clean towel.
c. Spread the chickpeas on a baking sheet and toss them with 1 tablespoon of olive oil, salt, and pepper.
d. Roast the chickpeas in the oven for 20-30 minutes, shaking the pan halfway through, until they are golden and crispy. let them cool.
3. Slice the peaches and grill them on a hot grill until caramelized and slightly golden.
4. In a large bowl, mix the couscous with the chickpeas and chopped sun-dried tomatoes.
5. Add the grilled peaches and gently toss.
6. Season with olive oil, salt, pepper, and fresh basil.
7. Serve at room temperature or slightly chilled.
Ingredients
- 1 cup of couscous
- 1 can of chickpeas, drained
- 1/2 cup sun-dried tomatoes
- 2 ripe peaches
- 2 tbsp of olive oil
- Fresh basil to taste
- Salt and pepper to taste