moroccan couscous & chickpeas

In case you can’t tell, most of my favorite recipes center around spinach, quinoa, or couscous!!


  • 2 tbsp of olive oil
  • 1 onion, minced
  • few cloves of garlic, minced
  • 1/2 tsp cinnamon
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp powdered ginger
  • 1 can of chickpeas, drained and rinsed well
  • 1 cup of couscous (Israeli)
  • 1/2 cup of raisins
  • 1/2 cup of dried apricots, sliced
  • 2 cups of chicken broth
  • zest and juice of 1 lemon
  • salt and pepper
  • 1/2 cup of slivered almonds
  • 1 handful of cilantro

Sauté the garlic, onions and spices in some olive oil over medium-high heat for a few minutes. Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest, lemon juice and salt and pepper. Bring to a simmer, reduce to low and cover. Most Israeli couscous recipes say to cook it for 10-12 minutes. Take off the stove and let sit another five minutes. Add some chopped fresh cilantro and sprinkle almonds on top.

Source: Suzie The Foodie


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