Chickpea and Tomato Couscous Pots

Instructions

1. 1

   Use a 1000-watt microwave at high power (100%) for all heating. Drain the purchased ready-to-eat canned chickpeas and measure 480 g drained weight, usually from two 400 g cans. Deseed and finely dice the pepper. Use instant couscous, not pearl couscous.

2. 2

   In a 3-litre microwave-safe bowl, combine the chickpeas, pepper, tomatoes with their juice, water, olive oil, cumin, lemon juice and salt. Cover with a microwave-safe vented lid.

3. 3

   Microwave for 5 minutes. Carefully uncover away from your face, stir thoroughly and rotate the bowl half a turn. Cover and microwave for another 4 minutes. Stir and check that the liquid is bubbling and the mixture reaches at least 165°F/74°C in several places with a food thermometer. If necessary, continue in 1-minute intervals at high power, stirring after each interval.

4. 4

   Immediately stir in the couscous, making sure all the grains are moistened. Replace the vented lid and let stand in the switched-off microwave for 5 minutes, until the liquid is absorbed and the couscous is tender.

5. 5

   Fluff thoroughly with a fork and check that the finished mixture reaches 165°F/74°C throughout. If needed, cover and microwave at high power in 1-minute intervals, stirring and checking after each, then let stand for 1 minute. Divide between four serving bowls and serve warm.