| Servings | Prep Time | Cook Time |
| 4-6servings | 20minutes | 15minutes |
| Servings | Prep Time |
| 4-6servings | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 3/4 cup vegetable or chicken stock
- 1 cup couscous
- 1 tsbp olive oil
- 2 garlic cloves chopped
- 1 can chickpeas drained & rinsed
- 1 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp each cinnamon, cayenne, salt & pepper
- 3 medium tomatoes seeded & chopped
- 1/2 cucumber diced
- 1/2 cup raisins
- 1/4 cup slivered almonds
- 1/3 cup fresh cilantro OR flat-leaf parsley chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In saucepan or microwave oven, bring 1 1⁄4 cups (300 mL) of the stock to a boil. Pour over couscous in large (preferably wide) heat proof bowl (such as pasta serving bowl); stir, cover and let stand for 5 to 10 minutes.
- In large saucepan or deep sauté pan, heat oil over medium heat. Stir in onion and garlic; cook until softened 3 to 4 minutes. Stir in chickpeas, cumin, coriander, cinnamon, cayenne, salt and pepper; cook for 1 minute.
- Stir in remaining 1⁄2 cup (125 mL) stock; increase heat and bring to boil. Add tomatoes, cucumber and raisins; cook until heated through and most of the liquid has evaporated, 3 to 4 minutes.
- To serve, fluff couscous with a fork. Spoon chickpea mixture over couscous; sprinkle with almonds and cilantro.
- Source: https://www.ontario.ca/foodland/recipes/moroccan-chickpeas-and-couscous
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