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olive oil onion garlic ground cinnamon ground cumin ground coriander powdered ginger chickpeas couscous raisins dried apricot orange juice lemon salt almonds handful
Viewed: 37 - Published at: 2 years agoIngredients
- 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
Method
- Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Saute 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.
