Prep 10 mins
Cook 30 mins
A recipe from Michael Smith
- 2 tablespoons olive oil
- 1 onion, minced
- 3 garlic cloves, minced
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon powdered ginger
- 1 (19 ounce) can chickpeas, drained and rinsed well
- 1 cup couscous
- 1⁄2 cup raisins
- 1⁄2 cup dried apricot, sliced
- 2 cups orange juice
- 1 lemon, zest and juice
- sea salt & freshly ground black pepper
- 1⁄2 cup almonds (sliced or slivered)
- 1 handful chopped cilantro
- 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.
- 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.
- 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.
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!
Such flavorful couscous!!! Loved it all!!! Made for ZWT 9!