Couscous-Chickpea Loaf Recipe

Couscous-Chickpea Loaf Recipe

Ingredients

Makes 6 servings

• 2 cups vegetable broth
• 1 cup couscous
• salt
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/4 cup minced oil-packed sun-dried tomatoes
• 1 tablespoon chopped capers
• 1 teaspoon dried basil 1/2 teaspoon dried oregano
• freshly ground black pepper
• 8 ounces firm tofu, drained and patted dry

Method

1. In a large saucepan, bring the broth to a boil over high heat
2. Add the couscous and salt to taste
3. Turn off the heat, cover and let sit for 10 minutes
4. Preheat the oven to 350°F
5. Lightly oil a 9-inch loaf pan and set aside
6. In a large skillet, heat the oil over medium heat
7. Add the garlic and cook until softened, about 30 seconds
8. Add the chickpeas, tomatoes, sun-dried tomatoes, capers, basil, oregano and salt and pepper to taste
9. Stir to mix well, then reduce heat to low and simmer until the liquid evaporates, about 5 minutes
10. Set aside
11. In a blender or food processor, combine the tofu, 1 cup of the chickpea mixture and salt and pepper to taste
12. Process until smooth and stir back into the chickpea mixture
13. In a large bowl, combine the cooked couscous with the chickpea and tofu mixture and transfer to the prepared loaf pan
14. Cover and bake for 25 minutes
15. Uncover and continue baking until the top is lightly browned, about 10 minutes longer
16. Allow to sit at room temperature for 15 minutes and then slice and serve

Full List of Chickpea Recipes
Full List of Couscous Recipes