Robert Sinskey Vineyards

  • Wines
  • Kitchen
  • Fêtes
  • Visit
  • People
  • Studio
  • Trade & Press
  • Journal
  • Gluttons
    • Pinot Blanc
    • Pinot Gris
    • Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard
    • Muscat, Scintilla Sonoma Vineyard
    • Orgia, An Enlightened Wine
    • Libration Blanc, White Wine
    • Blanc, Pinot Blanc
    • Vin Gris of Pinot Noir
    • Pinot Noir, Vandal Vineyard
    • Pinot Noir, Los Carneros
    • Pinot Noir, Three Amigos Vineyard
    • Pinot Noir, Four Vineyards
    • Pinot Noir, Capa Vineyard
    • Pinot Noir, Last Chance, Capa Vineyard
    • Merlot
    • Cabernet Franc, Vandal Vineyard
    • Cabernet Sauvignon, Vandal Vineyard
    • Cabernet Sauvignon, SLD Estate
    • Marcien, Proprietary Red
    • POV, Los Carneros
    • Libration, Red Wine
    • Vineyard Reserve, Proprietary Blend
    • Commander Zinskey, Zinfandel
    • Zinskey Late
    • Pinot Gris Late
    • I.Q., A Late Harvest Riesling
    • Bundles
  • Eat & Drink
  • Cookbooks
  • Tools & Ingredients
  • The Marcien Chronicles
  • Farm and Ferment
  • The Vineyard Kitchen
  • Summary
  • Steps & Ingredients
  • Gallery

Couscous with Garbanzo Beans and Tomatoes

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

Print Print this recipe

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.

image
  • image

  • image

Related Content

  • Wines: Browse RSV's organically grown wines
  • Tools/Ingredients: Buy all the right ingredients
  • Visit: Schedule a visit to our tasting room today
  • Shout Outs: Named tasting room of the year by Sunset
Visit Tools and Ingredients

© Robert Sinskey Vineyards

Fine wines from organic vines

  • Sign Up
  • Contact Us
  • Location
  • Sitemap

Wines

  • Pinot Noir, Capa Vineyard
  • Cabernet Sauvignon, Vandal Vineyard
  • Pinot Gris Late
  • Marcien, Proprietary Red
  • Pinot Noir
  • Vin Gris of Pinot Noir
  • Pinot Blanc
  • Abraxas, Vin de Terroir, Scintilla Sonoma Vineyard
  • Commander Zinskey, Zinfandel
  • Pinot Noir, Three Amigos Vineyard
  • Pinot Noir, Vandal Vineyard
  • Pinot Noir, Four Vineyards
  • Pinot Gris
  • Cabernet Franc, Vandal Vineyard
  • Merlot
  • POV
  • Cabernet Sauvignon, SLD Estate
  • Muscat Blanc
  • Pinot Noir

People

  • Robert Sinskey
    Daydream Believer, Vintner
  • Tiffany Barber
    Wine Temptress
  • Paolo
    The Nose
  • Jennifer Gallagher
    Token Southerner, Tasting Room Manager
  • Debby Zygielbaum
    Farmer
  • Bob Sinskey
    Founder
  • Maria Helm Sinskey
    Chief Cook & Bottle Washer, Culinary Director
  • Jeff Virnig
    WineMaker
  • Zach Gabbert
    Assistant Wine Maker

Visit

  • Farm to Table Experience
    11:00 a.m. Daily (by prior appointment)
  • Walk in and Taste at the Bar
    10:00 a.m. to 4:30 p.m. Daily

See all Tastings & Tours »

Kitchen

  • Eat & Drink
  • Cookbooks
  • Tools & Ingredients

Trade & Press

  • Wine Info
  • Logos
  • Distributors
  • Photos
  • Shout Outs
  • Short Blurbs
  • Bios
  • Outreach