Robert Sinskey Vineyards

Couscous with Garbanzo Beans and Tomatoes

Bright green fresh garbanzo beans are a treat in season. They have a wonderful sweetness and a texture that pops in your mouth. If you can’t find fresh, dried or canned bean will also work well. Mint, tarragon, cilantro and dill can be used in addition to parsley for a variation. Serves 6 to 8

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1 cup couscous
1½ cups water
½ teaspoon kosher salt
Extra virgin olive oil
1 cup cherry tomatoes, sliced in half
1 cup cooked fresh or dried garbanzo beans
Freshly ground black pepper
2 teaspoons freshly squeezed lemon juice
2 teaspoons finely chopped flat leaf parsley

1. Place the couscous in a medium bowl.
2. Bring the water to a boil in a small saucepan. Stir in the salt.
3. Pour the water over the couscous and stir well. Cover tightly with plastic wrap and let sit for 15 minutes.
4. Remove the plastic wrap and add 2 tablespoons olive oil. Fluff the couscous with a fork to incorporate the olive oil.
5. Combine the tomatoes, garbanzo beans and lemon juice in a medium bowl. Season with salt and pepper.
6. Add the parsley and couscous and toss well. Add additional olive oil to taste if desired. Adjust salt and pepper to taste. Served at room temperature or refrigerate to serve at a later time.