One Pot Wonder: Spinach, Tomato and Couscous

I have been eating a lot of chickpeas lately, they are a really versatile item that can pretty much go with anything. The other night the kids and B were eating spaghetti bolognese and since I am calorie counting I thought I would/should have something else. So couscous and chickpeas it was. I really do need to add some protein to this though, I think I will try eggs next time.

Please excuse the dodgy iPhone photo! It was delicious, I promise!

Ingredients:

1/4 cup couscous
5 cherry tomatoes
1 cup chickpeas (precooked or canned)
1 handful of baby spinach
1/2 red onion
1tps cumin
1tps paprika
1tps garlic powder
1tps of rice bran oil for couscous
1tps herbamere seasoned salt for couscous

Method:

1. Finely slice red onion, and cut cherry tomatoes in half
2. Season 1/4 cup of water with Herbamere and Rice bran oil and bring to boil.
3. Once water is boiling add couscous, cover pot and remove from heat. Leave to sit for 2 minutes.
4. Remove couscous from pot and rice bran oil and red onion, saute red onion to it goes translucent
5. Add spices and continue to stir for a minute
6. Add tomatoes and chickpeas and cook until tomatoes start to reduce.
7. Add spinach and cook until it starts to wilt.
8. Serve over Couscous and enjoy!