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1 tablespoon olive oil 1 shallot minced 1 teaspoon ras el hanout seasoning 2 garlic cloves minced 1 cup chicken stock 1 cup couscous 1/2 cup golden raisins 1/2 cup diced dried apricots 1 15 ounce can chickpeas, drained and rinsed 2 tablespoons minced fresh mint 2 tablespoons minced fresh cilantro 2 tablespoons crumbled feta cheese
In a 12 inch inch skillet add olive oil and set over medium heat.
When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
Add in the garlic and saute for another 30 seconds.
Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
Add a lid to the skillet and let sit for at about 10 minutes.
Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.
Serving: 1 g | Calories: 249 kcal | Carbohydrates: 47 g | Protein: 9 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 3 g | Cholesterol: 1 mg | Sodium: 372 mg | Fiber: 6 g | Sugar: 17 g
Course Side Dishes
Cuisine Moroccan
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