Roasted Chickpea & Cherry Tomato Couscous with Cilantro Yogurt Dressing

Longest. Title. Ever. But this meal is relatively easy to make. You may have noticed I love couscous. It is way quicker than making rice, and compared to buying quinoa in China, it is relatively cheap. I can get a box for about $3, whereas a bag of quinoa costs me $10. The best thing about couscous is you can mix just about anything into it for a quick, filling meal. Usually about once a week when the fridge is bare, I scrounge up the remnants of whatever I bought during the week and I put together some sort of couscous bowl. This week Roasted Chickpea & Cherry Tomato Couscous with Cilantro Yogurt Dressing was born.


This is super easy, the only thing that takes any time at all is roasting the chickpeas and tomatoes. I ate this as a main course, but it can definitely be a side dish for any yummy protein. The yogurt dressing is the key, because I find that couscous can be a little dry if you don’t have some sort of sauce to put on top. This recipe is for two people, but can easily be increased.



  • 1 cup dry couscous
  • water
  • 2 tsp yellow curry powder
  • a handful of cherry tomatoes
  • 1 can of chickpeas
  • 3 T olive oil
  • a handful of fresh cilantro
  • 3 cloves of garlic
  • 2 T greek yogurt
  • salt & pepper to taste

How to

  • Cut the cherry tomatoes in half and rinse the chickpeas in a colander. Toss in a bowl with 1 T of olive oil and salt & pepper to taste, and roast at 400F for about 30 minutes, or until the tomatoes have started to blister and the chickpeas are starting to get crispy (you don’t want them all the way crispy for this recipe)
  • While the tomatoes and chickpeas are roasting, put the cilantro, yogurt, garlic, 1 T of olive oil, salt & pepper, and a little water in a blender/food processor, and mix until smooth.
  • (This is how I make couscous) Put the dry couscous in a small pot with a lid, boil some water and pour over couscous until just covering the top, cover and let sit for about 5 minutes


  • After about 5 minutes, fluff the couscous with a fork (it should look like the above picture) mix in the remaining olive oil, curry powder, and a pinch of salt
  • After the tomatoes and chickpeas are done roasting, mix them into the couscous, and pour the dressing over the top


  • Mix in the dressing until it is even spread throughout the whole bowl
  • Pig out


BTW, it is only one week and counting until I get my first ever visitors in China. In over 3 years of living abroad, my very first visitors from home will be (drum roll please) My sister and best friend! I will make sure to take lots of pictures of all the places we eat, because i probably won’t be cooking much. They will most likely want less couscous, and more authentic frog leg hot pot (or something awesome like that).





3 thoughts on “Roasted Chickpea & Cherry Tomato Couscous with Cilantro Yogurt Dressing

  1. che210 says:

    Thanks for sharing the recipe. However, just wondering where you can buy some of this stuff. Greek yogurt? And cheap couscous? I’ve been having trouble finding some of these ingredients for my grocery list, but it seems you have found a way! Do tell.

  2. Shanghai Spice says:

    Hey Charlotte, checked out your blog, love it! The best suggestion I can give you is Avocado Lady. She has a little vegetable store on the corner of Wuyuan and Wulumuqi Road, right behind the Changshu Road metro station. She sells Couscous for 19 kuai a box, and Greek yogurt for (I think) about ten kuai per yogurt. I have also discovered this awesome website that delivers good quality groceries. They are great for buying in bulk and have good sales. Let me know if you need some help finding other ingredients!

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