Recipe: Couscous with Spiced Chickpeas

By Khalil Hymore

It may look like a grain, but couscous are really tiny balls of pasta. As well as being super easy to prepare, it is also quite healthy and makes an excellent side dish for all of your Mediterranean inspired dishes.

Makes 4 servings

• 1¼ cups chicken stock
• 1 cup couscous
• ¼ cup dried currants
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• ½ teaspoon ground coriander
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon kosher or sea salt
• ¼ teaspoon ground black pepper
• 1 15-ounce can chickpeas, drained
• ¼ cup chopped fresh basil
• 1 tablespoon fresh lime juice

1. Bring chicken stock to a boil in a saucepan. Place couscous and currants in a large bowl and pour hot chicken stock over mixture. Cover tightly with plastic wrap and let stand about 5 minutes. Fluff with a fork and set aside.

2. Heat olive oil in a frying pan over medium high heat. Sauté onions for 3 to 4 minutes until soft and translucent, then add coriander, chili powder, cumin, salt and pepper, and cook for 1 minute longer until spices become fragrant. Add chickpeas and cook, stirring, for 2 to 3 minutes until hot and fully coated with spices and hot. Add spiced chickpea mixture to couscous, stir in basil and lime juice, and serve.