Saturday, June 8, 2013

Couscous with Chickpeas

My daughter and I have a difference of opinion when it comes to couscous. She likes the larger Israeli pearled couscous, and I prefer the smaller Moroccan couscous. The winner is the one who does the cooking. So, naturally, this dish was made with the smaller variety.

Couscous with Chickpeas

One box of couscous
Olive oil
One onion, chopped
Green onions, chopped
3 cloves garlic, chopped
1 t. grated fresh ginger
One can diced tomatoes, drained
One can chickpeas (garbanzos), drained
1/2 t. cumin
1/2 t. coriander
1/4 t. black pepper
1/4 c. fresh parsley
Small handful sliced almonds

Add the couscous to 1-1/2 c. boiling water. Stir in a dash of salt, cover and remove from heat. Saute the onions, garlic and ginger in the olive oil until softened. Add the tomatoes, chickpeas and spices until heated through. Stir in the couscous, parsley and almonds. Serve. Enjoy!

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