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Moroccan Couscous with Chickpeas and Lemon

Name: Moroccan Couscous with Chickpeas and Lemon
Total time: 20 min
Ingredients: 300g couscous; 240g canned chickpeas; 1 lemon; 2 tbsp extra virgin olive oil; 1 red onion; 1 tsp ground cumin; 1 tsp ground coriander; 30g raisins; 20g fresh parsley

20 min 474 kcal a porzione Facile

Istruzioni

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
Meanwhile, drain and rinse the canned chickpeas. Set aside.
3
Finely chop the red onion and fresh parsley. Zest and juice the lemon, keeping zest and juice separate.
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
Add the ground cumin and ground coriander to the skillet and cook for 1 minute until fragrant.
6
Stir in the chickpeas and raisins, and cook for another 2-3 minutes until heated through.
7
Fluff the couscous with a fork, then add it to the skillet with the chickpea mixture. Mix well to combine.
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.