Couscous with Chickpeas

Couscous with Chickpeas

  • Prep: 20 min
  • Cook Time: 14 min
  • Total: 34 min
  • Serving: 4 Servings

A wonderful Moroccan-inspired dish that can be served as a side to grilled chicken or fish, or enjoyed as a main course.


  • 3 tablespoons olive oil
  • 1 cup sliced blanched almonds
  • 3 cloves garlic, finely chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon hot red pepper sauce
  • 2-1/2 cups vegetable stock
  • 2 cups cooked chickpeas, rinsed and drained
  • 1 cup chopped raisins
  • 1-1/4 quick cooking couscous
  • Sea salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh cilantro


  1. In a large sauté pan, heat the olive oil over medium heat and add the almonds. Cook for about 2-1/2 minutes until golden.
  2. Add the garlic to the pan and sauté for 1 minute, before sprinkling in the paprika, cumin, coriander and hot pepper sauce.
  3. Cook the mixture for an additional 1 minute and then add the broth, chickpeas and the raisins to the pan. Increase the heat to medium-high and bring the mixture to a boil.
  4. Once boiling, add the couscous, cover the pan and remove from heat. Let stand for 6 minutes and then remove cap, sprinkle with salt and pepper, and fluff the couscous with a fork. Garnish with the cilantro and serve.


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