Lunch-Hour Couscous With Sausage, Chickpeas and Spinach 1.000

James M. Thresher for The Washington Post

Cooking for One Jul 14, 2010

The only important (that is, too important to guesstimate) measurements are for the couscous and the water. Because you probably don’t have measuring cups at work, use tablespoons or even soup spoons. The crucial thing is the ratio of water to couscous, though, not necessarily the amount of either, so if you use the same spoon for both, you should be fine.

Servings: 1
  • 1/3 cup (about 5 tablespoons) plain quick-cooking couscous
  • Pinch salt, plus more to taste
  • 1 tablespoon tomato paste, preferably from a tube
  • 1/2 cup (8 tablespoons) water
  • 1 link smoked or otherwise fully cooked chicken sausage (about 3 ounces), cut lengthwise in half, then crosswise into 1/2-inch pieces, such as Aidell's brand
  • 1/2 cup no-added-salt canned chickpeas such as Eden Organic brand, rinsed and drained
  • 1/4 teaspoon hot pepper sauce, such as Tabasco
  • 1 cup packed baby spinach leaves, washed and chopped


Have on hand a medium heatproof bowl that you wouldn't mind eating from, plus a lid or plate that can fit tightly on top.

Pour the couscous into the bowl; add the pinch of salt and stir in the tomato paste until well incorporated.

Boil the water in a tea kettle, then pour it over the couscous and immediately top it with the lid or plate; let sit for 7 minutes.

Meanwhile, combine the sausage, chickpeas, hot pepper sauce and spinach in a separate medium microwave-safe bowl. Cover loosely with a paper towel to protect against splattering; microwave on HIGH for about 1 minute, until piping hot. Season with salt to taste.

When the couscous is ready, fluff it with a fork, then spoon the sausage mixture on top.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

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