Spicy Couscous with Chickpeas
Spicy Couscous with Chickpeas
This dish comes straight to us from Algeria. Traditionally, couscous is steamed two or three times in a steamer called a kiska. The couscous available in supermarkets is pre-steamed and dried so only needs liquid to absorb and is ready in a few minutes.
Ingredients
- 2 teaspoons olive oil
- 1 onion, sliced thin
- 2 carrots, sliced diagnolly
- 1 cup diced tomatoes
- 1/4 teaspoon of turmeric, cumin and cinnamon
- 1 cup cooked chickpeas
- 2 scallions, chopped
- 1 teaspoon chopped chilies
- 2 cups uncooked couscous
- 3 cups vegetable broth
- 1/4 cup chopped parsley
Instructions
- Heat oil in a large saucepan over medium heat. Saute onion, carrots and tomatoes, stirring until soft but not brown, about 5 minutes. Add up to 1/3 cup of water if necessary. Add spices and cook 1 minute. Add chickpeas, scallions, chilies, couscous and broth. Stir together and bring to a boil. Cover and remove from heat. Let stand until liquid is absorbed, about 5 minutes. Add parsley and salt and pepper to taste. Fluff with a fork before serving.
- Makes 4 servings.
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