Best Moroccan Couscous Chickpeas Recipes

MOROCCAN COUSCOUS WITH CHICKPEAS

Steps:

• In a 12 inch inch skillet add olive oil and set over medium heat.
• When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
• Add in the garlic and saute for another 30 seconds.
• Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
• When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
• Add a lid to the skillet and let sit for at about 10 minutes.
• Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.

MOROCCAN COUSCOUS & CHICKPEAS

Steps:

• 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.
• 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.