Spicy Couscous with Chickpeas
This dish comes straight to us from Algeria. Traditionally, couscous
is steamed two or three times in a steamer called a kiska. The couscous
available in supermarkets is pre-steamed and dried so only needs liquid
to absorb and is ready in a few minutes.
2 teaspoons olive oil
1 onion, sliced thin
2 carrots, sliced diagonally
1 cup diced tomatoes
1/4 teaspoon of turmeric, cumin and cinnamon
1 cup cooked chickpeas
2 scallions, chopped
1 teaspoon chopped chilies
2 cups uncooked couscous
3 cups vegetable broth
1/4 cup chopped parsley
Heat oil in a large saucepan over medium heat. Sauté onion, carrots
and tomatoes, stirring until soft but not brown, about 5 minutes. Add up
to 1/3 cup of water if necessary. Add spices and cook 1 minute. Add
chickpeas, scallions, chilies, couscous and broth. Stir together and
bring to a boil. Cover and remove from heat. Let stand until liquid is
absorbed, about 5 minutes. Add parsley and salt and pepper to taste.
Fluff with a fork before serving.
Makes 4 servings.
Your question and comments are welcome