COUSCOUS WITH SPICED CHICKPEAS AND FIGS

Couscous With Spiced Chickpeas and Figs image

Provided by CaliforniaJan

Categories Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

Previous Next

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons moroccan mixed spice (see below)
2 (15 ounce) cans chickpeas, rinsed, drained
1 (15 ounce) can chopped tomatoes
2 cups vegetable stock
2 zucchini, chopped
1 cup green beans, trimmed, halved
1/2 cup chopped dried fig
2 cups couscous
2 tablespoons chopped coriander leaves
1 tablespoon harissa (optional) or 1 tablespoon hot sauce, to taste (optional)
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

Steps:

Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.