I love using couscous and I make it several times I week. I absolutely love its earthy, nutty texture and the nutritional value to boot. It is so versatile. You can mix it with anything and basically come out with something delicious! I must admit that I often turn to the "western supermarket version" (aka quick cooking) couscous, but I have enjoyed the "real deal" in the past (YUM!!). Here is a delicious recipe for moroccan-style chickpeas for a Meatless Monday meal.
from Delicious Living
Yield: 6 servings
- 2 Tbsp olive oil, divided
- 1 medium yellow onion, diced
- 2 tsp ground cumin
- 1 Tbsp freshly grated ginger, or 1/2 tsp ground ginger
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1 tsp ground tumeric
- 1/2 tsp cayenne pepper
- 1 stalk celery, diced
- 3 cups cauliflower florets
- 2 (15-ounce) cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
- 1 (14.5-ounce) can crushed tomatoes with juices
- 1 tsp chili paste
- 1/2 cup finely chopped fresh parsley
- 1 1/3 cups whole wheat couscous
- 1/4 tsp sea salt
- 1/3 cup golden raisins
- 2/3 cup finely chopped fresh cilantro
- Juice of 1/2 lemon
- 1/2 cup plain low-fat Greek yogurt, optional
- Place a large, heavy skillet over medium heat. Add 1 Tbsp oil; once hot, add onion and next 6 ingredients (through cayenne). Saute 5 minutes, stirring frequently, until onions soften. If spices stick to pan, deglaze with a little water. Add celery and cauliflower; cook 3 more minutes, stirring frequently. Add chickpeas and stir. Add tomatoes, chili paste, and 1 cup water. Bring to a boil, then reduce heat to low; simmer 10 minutes. Stir in parsley during last minute of cooking.
- Meanwhile, prepare couscous. Bring 2 cups water to a bowl. Stir in couscous, 1 Tbsp oil, and 1/4 tsp salt. Cover and remove from heat. Let stand 5 minutes, until liquid is absorbed. Fluff with a fork. Stir in raisins.
- Remove chickpea mixture from heat and stir in cilantro and lemon juice. Season to taste with salt and pepper. Serve over couscous with a dollop of yogurt.