Couscous with Chickpeas and Raisins
This Moroccan Couscous with Chickpeas and Raisins is a great alternative when you are getting tired of pasta or rice. Serve it as a side dish for a tagine or any other savory stew.
We can hardly call this Couscous with Chickpeas and Raisins a recipe but I thought I would share it with you anyway because it’s the perfect side dish to the Lamb Tagine with Apricots I posted last week.
Seriously, these two dishes really are complementary: the chickpea and raisin-studded couscous is the best way to soak up all the yummy sauce from the lamb tagine. If you don’t feel like trying my tagine (but really guys, you should!), this Couscous with Chickpeas and Raisins would actually be great with any meat or vegetables with sauce, like Indian curry.
The following has nothing to do with this awesome couscous recipe, tagine or food, but I’m really excited to tell you! We finally found an apartment!! We’ll be living in Darlinghurst, a lively and lovely area of Sydney, close to center city and from Solal’s work. (If you don’t understand why I’m talking about Sydney, check this article, where I explain everything.)
It actually took me 2 weeks to find an apartment and at least 15 inspections (maybe more, but I’ve seen so many units, I don’t even remember). Long story short, it was either because I didn’t like the apartment or because I never heard back from the property manager.
Anyway, now it’s over, and that’s a good thing because I was starting to get really fed up about all this, and really stressed (we only have the current apartment until the end of the month). Now begins my favorite part: moving in! It’s an unfurnished unit so we’ll have to pay one or two visits to the local Ikea. Can’t wait, I’m an Ikea fan!
Oh, last thing, but very important. You might know that Facebook has recently made some changes in the way Fan Pages work and how people receives updates in their newsfeed. The main idea is to get Fan pages to pay to promote what they post. And the result is that most of you won’t be able to see what I post on Not Enough Cinnamon Facebook Fan Page anymore. If you want to keep seeing my post, that’s easy.
Go to NEC Fan Page, click the mini gear button next to the “Liked” button and then click the “Add the Interest Lists” button. If you’re not a fan yet, would you consider joining us? Thank you!
Have a beautiful week everyone and make sure to try this simple recipe for Couscous with Chickpeas and Raisins. It’s got protein from the chickpeas, carbs from the couscous and even fruit! What else can you possibly hope for in a side dish, right?
If you tried this Couscous with Chickpeas and Raisins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Couscous with Chickpeas and Raisins
This Moroccan Couscous with Chickpeas and Raisins is a great alternative when you are getting tired of pasta or rice. Serve it with tagine or any other savory stew.
- 1/2 cup raisins or more to taste
- 2 cups uncooked couscous
- 2 cups boiling hot water
- a pinch of salt
- 1 tbsp butter
- 1 cup cooked chickpeas
In a bowl, soak raisins in hot water. In a saucepan add water and salt, and bring to a boil.
Place couscous in a large bowl. Pour boiling water over it and cover immediately with a lid (or a plate) to fluff up the couscous. Let it completely soak up the water (5 to 10 minutes). Add butter and mix with a fork to separate the grains.
Drain raisins. Add raisins and chickpeas to couscous, and mix well to combine.
Serve immediately (it cools down very quickly).