Moroccan Couscous with Chickpeas and Lemon

Instructions

1. 1

   Place the couscous in a large heatproof bowl. Bring 350 ml of water to a boil, then pour it over the couscous. Cover the bowl with a plate or plastic wrap and let it sit for 5 minutes to absorb the water.

2. 2

   Meanwhile, drain and rinse the canned chickpeas. Set aside.

3. 3

   Finely chop the red onion and fresh parsley. Zest and juice the lemon, keeping zest and juice separate.

4. 4

   In a large skillet, heat the extra virgin olive oil over medium heat. Add the chopped red onion and sauté for 3-4 minutes until softened.

5. 5

   Add the ground cumin and ground coriander to the skillet and cook for 1 minute until fragrant.

6. 6

   Stir in the chickpeas and raisins, and cook for another 2-3 minutes until heated through.

7. 7

   Fluff the couscous with a fork, then add it to the skillet with the chickpea mixture. Mix well to combine.

8. 8

   Add the lemon zest, lemon juice, and chopped parsley. Season with salt and pepper to taste. Toss everything together until well mixed and heated through.

9. 9

   Serve warm, garnished with extra parsley and lemon wedges if desired.