Moroccan Couscous with Chickpeas
This Moroccan couscous with chickpeas is flavored with ras el hanout, golden raisins, dried apricots, and fresh herbs. It's the perfect side dish that packs a punch in the flavor department.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large shallot minced
- 1 teaspoon ras el hanout seasoning
- 2 cloves garlic minced
- 1 cup chicken stock
- 1 cup couscous
- ½ cup golden raisins
- ½ cup dried chopped apricots
- 1 (15 ounce) can chickpeas drained and rinsed
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- 2 tablespoons crumbled feta cheese
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 249kcal | Carbohydrates: 47g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 372mg | Fiber: 6g | Sugar: 17g