Chickpea Couscous Recipes

COUSCOUS WITH CHICKPEAS AND CARROTS

Steps:

• Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
• Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

ONE-PAN CHICKEN COUSCOUS

Steps:

• Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.
• Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.

CHICKPEA AND COUSCOUS DELIGHT

Steps:

• Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.
• In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.

CHICKPEA COUSCOUS

Steps:

• In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.

VEGETABLE COUSCOUS WITH CHICKPEAS & PRESERVED LEMONS

Steps:

• For the broth, bring the stock to a simmer in a large pan. Add the harissa and vegetables, bring back to the boil, then reduce heat and simmer for 15 mins. Add the figs and continue to cook for 5 mins more until the veg is tender.
• Meanwhile, put the couscous and half the chickpeas into a bowl, add the butter, and season. Pour 350ml boiling water over the couscous, cover with cling film, leave aside for 10 mins, then fluff up with a fork.
• In a separate bowl, combine the red onion, spring onions, harissa, olive oil, remaining chickpeas, lemon juice and coriander, then mix into the couscous. Pile onto a large deep serving dish, ladle over the braised vegetables and broth, and sprinkle with the preserved lemons and chopped mint.

COUSCOUS-CHICKPEA SALAD

Steps:

• In a heavy medium saucepan, whisk together the stock, cinnamon,ginger, cumin, and turmeric.
• Add the couscous in a slow steady stream, stirring constantly, and continue to boil, stirring, for 1 minute.
• Cover the pot tightly, remove from the heat and let stand for 15 minutes.
• Fluff the couscous grains with a fork, transfer to a large mixing bowl and let cool.
• Then fluff again, rubbing with your fingers to break up any lumps.
• Mix the carrot, bell pepper, cucumber, onion, apple, currants and chick peas and toss with the lemon juice. Add to the couscous.
• Add salt and pepper to taste. Add desired amount of vinaigrette and stir until well mixed.
• Cover and refrigerate for several hours or up to 3 days.
• Season with additional salt, pepper, lemon juice, and/or vinaigrette to taste before serving.

COUSCOUS WITH CHICKEN AND CHICKPEAS

Steps:

• In a large deep frying pan or Dutch oven, heat the oil over moderately high heat.
• Sprinkle the chicken with salt and pepper. Put the chicken in the pan and brown well, about 8 minutes in all.
• Remove. Pour off all but 1 tbsp of the fat. Reduce heat to moderately low.
• Add the onion and turnip and cook, stirring occasionally, for 3 minutes.
• Stir in the tomato paste, paprika, cumin, cayenne, and 2 1/4 tsp of the salt. Cook, stirring, for 1 minute.
• Stir in 4 cups of the water and the carrots.
• Add in the chicken and bring to a simmer.
• Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes.
• Stir in the chickpeas and parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
• Meanwhile, in a medium saucepan, bring the remaining 2 cups of water to a boil. Add the remaining 1/4 tsp salt and couscous.
• Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
• Serve the stew with its broth over the couscous.

VEGETABLE AND CHICKPEA TAGINE WITH COUSCOUS

Steps:

• Gather the ingredients.
• Warm the olive oil in a large Dutch oven or heavy pot set over medium-high heat.
• Add the onion and sauté for 5 to 7 minutes, or until it softens and turns translucent.
• Add the garlic, cumin, ginger, and cinnamon, and sauté for 1 minute, or until the spices are fragrant.
• Add the sweet potato and sauté to coat with the spices.
• Pour in the vegetable stock.
• Add the cauliflower florets, drained chickpeas, and tomatoes. Bring to a boil, then reduce the heat to low.
• Simmer partially covered, stirring occasionally, until the sweet potatoes are tender, about 25 minutes.
• Season to taste with salt and pepper.
• Remove from the heat and allow the tagine to rest while you prepare the couscous.
• Bring the water and oil to a boil in a medium saucepan.
• Stir in the couscous.
• Cover and remove from the heat. Allow the couscous to rest for 5 minutes, or until the water is absorbed.
• Fluff with a fork.
• Spoon a mound of couscous into shallow bowls.
• Surround the couscous with the vegetable tagine, and spoon some of the brothy sauce over each serving.
• Garnish as desired with harissa, slivered almonds, whole cashews, golden raisins, and parsley.