Moroccan Couscous With Chickpeas and Tomatoes |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Adapted from a message board on line. I love couscous! Ingredients:
1 cup instant couscous |
1/3 cup dried currant |
2/3 cup water, boiling (or vegetable broth) |
16 ounces chickpeas (canned) |
10 ounces tomatoes (can diced with chilies) |
1/2 cup peas, tiny frozen |
1/2 teaspoon cumin, ground |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper (to taste) |
1/3 cup cilantro, chopped |
1 teaspoon mint, fresh, minced |
2 tablespoons lemon juice |
Directions:
1. Combine couscous and currants in a medium bowl. Pour boiling water or broth over.
2. Mix with a fork so all couscous is moistened, cover and let stand 5 minutes.
3. Combine drained chickpeas and tomatoes with their liquid in a microwave-safe dish (or small saucepan). Microwave on high power (or cook) until hot, 3 minutes. Add peas, cumin, salt and cayenne; mix well.
4. Add salt and cayenne pepper to taste to couscous; fluff with a fork to separate grains.
5. Spoon into serving bowl; top with chickpea mixture and sprinkle cilantro, mint & lemon juice over top.
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