Moroccan Chickpeas and Couscous

I’m eating this as we speak, and it’s good. So no chit-chat today folks! I’ll get right down to it. This dish is easy, quick, simple, flavorful, colorful, and yum! It’s from Robin Robertson’s Vegan on the Cheap and the cost is less than $1.50 per serving.

moroccan chickpea couscous

Serves 4

1 1/2 cups water
1 10 oz box couscous (I used a 7.6 oz box and it made PLENTY)
1 Tablespoon olive oil
1 large onion, chopped
5 green onions, chopped
2 garlic cloves, minced
2 Tablespoons jalapeño, chopped
1 teaspoon fresh ginger, grated
14 oz can diced tomatoes, drained
1 1/2 cups (or 15 oz can) chickpeas, drained and rinsed
1/2 cup golden raisis
1 teaspoon sugar (I used agave nectar)
3/4 teaspoon each cumin and coriander
1/4 teaspoon each salt and pepper
1/4 cup chopped parsley
1/4 cup chopped or slivered almonds, toasted

To toast the almonds, put them in a dry skillet over medium heat, tossing occasionally, until fragrant (about 3-5 mins).

In a medium saucepan, bring the water to a boil over high heat with 1 teaspoon salt and 1 tablespoon olive oil. Once boiling, stir in the couscous, remove from the heat, cover, and let sit for 5 minutes. Then fluff with a fork. I just set a timer and start the next steps while I’m waiting.

In a large skillet, heat the oil over medium heat. Add the onion and saute for about 5 minutes. Then, add the garlic, green onions, ginger, and jalapeños. Sautee for another 3 minutes.

Add the tomatoes, chickpeas, raisins, sugar, and spices and cook, stirring occasionally, until heated through (about 5 minutes). Add the chopped parsley and almonds and serve over the couscous.

I actually love lemon with chickpeas and parsley, so I squeezed the juice of 1/2 lemon over everything. Delish! The leftovers will make a great chilled salad tomorrow for lunch!


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