Couscous & chickpeas in ras el hanut spice

Name: Couscous & chickpeas in ras el hanut spice
Yield: Enough for 6–8 as part of a mezze selection, or 2 as a light supper
Cuisine: Asian
Ingredients: ½ small onion, peeled and finely chopped (about 60g); 1 tsp salt; 1 tomato, diced; 100 g cooked chickpeas (from 40g dried – or used tinned); 1 tbsp ras el hanut spice mix; 180 ml boiling water; 60 g couscous; 1 tbsp olive oil; 3 cloves of garlic, peeled and thinly sliced; 1 small bunch of coriander, chopped (about 15–20g)

Preparation info

Enough for
6–8
as part of a mezze selection,

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Bland couscous usually gets its flavour from a strong broth – it soaks up all the juices from the meat and vegetables and it becomes a meal. This recipe is a bit of a short cut as the flavour is already in the couscous, so it needs nothing else. It also makes a great store cupboard supper if you use normally-forbidden tinned chickpeas.

Ingredients

½ small onion, peeled and finely chopped (about 60g)
3 cloves of garlic, peeled and thinly sliced
1 t

Method

Fry the onion and garlic with the oil in a frying pan on a medium heat for about 5 minutes until they get a little colour and soften. Add the salt and ras el hanut and mix well for about 20 seconds to release the flavours. Tip in the chickpeas and tomato dice and cook for a further minute. Add the couscous and boiling water, bring to the boil, then turn the heat off and cover. Allow the couscou