Moroccan Couscous & Chickpeas

A recipe from Michael Smith

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.