Moroccan Couscous & Chickpeas

READY IN: 40mins
Recipe by Boomette

A recipe from Michael Smith

Top Review by awalde

Really delicious!<br/>I prepared this recipe with one cup of very tasty fresh pressed orange juice and i substituted the couscous with bullgur as I did not have couscous at home.<br/>This came out delicious, filling but still light! A perfect side dish to any meat recipes.<br/>I imagine that this would be even very good served cold in sommer to BBC meat.<br/>Thanks a lot for this recipe!

Ingredients Nutrition


  1. Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Sauté for a few minutes until everything is heated through and your kitchen smells fragrant.
  2. Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, and salt and pepper. Bring everything to a simmer and then reduce the heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
  3. Turn off the heat and let the couscous rest for another 5 minutes or so before serving. Using a fork to help fluff up the couscous, transfer it into a serving bowl and sprinkle with the almonds and cilantro.

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