Moroccan Couscous with Chickpeas
User Reviews
4.6
Moroccan Couscous with Chickpeas
Description
This Moroccan Couscous with Chickpeas recipe uses olive oil, minced shallot, and ras el hanout spice to build a fragrant base. Garlic adds depth, and chicken stock is used to cook the couscous, allowing it to absorb a rich, spiced liquid. Plumped golden raisins and chopped apricots add sweet bursts contrasting the savory elements. Chickpeas provide some heartiness, while fresh mint and cilantro add bright herbal notes. Finally, crumbled feta cheese lends a creamy, tangy finish to the dish.
The preparation involves sautéing aromatics just until softened, boiling the broth, then removing the pan from heat to let couscous and fruits steam and absorb the flavors. After fluffing, chickpeas and fresh herbs are folded in, maintaining their texture and freshness. This combination produces a dish with a balanced texture, aromatic complexity, and complementary sweetness and savory highlights, embodying North African-inspired flavors.
It pairs well with grilled meats, roasted vegetables, or can be served as a vegetarian entree, especially when topped with additional herbs or a drizzle of olive oil.
Ingredients
- 1 tablespoon olive oil
- 1 large shallot minced
- 1 teaspoon ras el hanout
- 2 cloves garlic minced
- 1 cup chicken stock
- 1 cup couscous
- ½ cup golden raisins
- ½ cup apricot dried, chopped
- 1 (15 ounce) can chickpeas drained and rinsed
- 2 tablespoons mint minced, fresh
- 2 tablespoons cilantro fresh, minced
- 2 tablespoons feta cheese crumbled
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 249kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 1mg | 0% |
| Sodium | 372mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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