Couscous is a quick and easy meal to fix, couscous is made from precooked durum wheat semolina so it is technically a type of pasta. Couscous is widely eaten in the Middle East and North Africa. I have recently become a fan, this is my simplest couscous recipe and I hope it gets you interested in trying more couscous recipes. I prefer to use hot chicken stock instead of water because this gives you an opportunity to infuse more flavour into the dish. The addition of the highly nutritious legume; chickpeas, brings a pack of proteins to the dish. The raisins offer whispers of sweetness with each mouthful. While this dish can stand on its own as a warm salad, pairing it with lamb stew is really a match made in food heaven. Try it with our lamb stew which is the next recipe!
Ingredients
- 1 cup couscous
- 1¼ cups hot chicken stock
- ¼ cup golden raisins (optional)
- 1 cup cooked chickpeas
- 1 tomato (peeled, deseeds and diced)
- ½ onion (fine diced)
- 2 cloves garlic (minced)
- 2 bell peppers halves, different colours (fine dice)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- ¼ teaspoon turmeric
- Salt and pepper to taste.
Instructions
- Set couscous and raisins in a large bowl. Bring chicken stock to a boil.
- Pour hot stock over couscous and cover tightly with cling film for about 5 minutes. If you do not use raisins, you will need a little less stock.
- Open and fluff couscous up with a fork.
- Heat oil in a pan, cook onion and garlic on low heat for 2 minutes. Season with turmeric. Add bell peppers and cook for a minute.
- Add the chickpeas and couscous mixture, cook until warmed through. Add tomatoes, season with salt and pepper. Sprinkle in the lemon juice and mix well. Garnish with chopped parsley.
- Serve immediately. Couscous pairs very nicely with lamb stew.
