Ingredients
-
2
-
1
-
3
-
1/2
-
1/2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
1/2
-
2
-
1
-
-
1/2
Directions
Moroccan Couscous & Chickpeas, A recipe from Michael Smith, Really delicious!
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
This came out delicious, filling but still light! A perfect side dish to any meat recipes
I imagine that this would be even very good served cold in sommer to BBC meat
Thanks a lot for this recipe!, Such flavorful couscous!!! Loved it all!!! Made for ZWT 9!
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Steps
|
1
Done
|
Splash the Olive Oil Into a Small Saucepan Over a Medium-High Heat. Add the Onion, Garlic and Spices. Saut For a Few Minutes Until Everything Is Heated Through and Your Kitchen Smells Fragrant. |
|
2
Done
|
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
Done
|
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. |
