This is my new favorite quick meal. It's faster, easier, and far tastier than pasta, or even grilled cheese!
- 2 cups dry couscous
- 4 cups water
- 1 can/2 cups prepared chickpeas (garbanzo beans)
- 1/4 cup parsley, minced
- 2 tbsp scallions, minced
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 cloves garlic, crushed or minced
Add garlic to water in a skillet; bring to a boil. Add couscous, remove from heat, and cover; let stand for five minutes or until the water is absorbed. (Alternatively, put couscous in heat proof dish, add garlic, and pour boiling water over; cover and let stand for five minutes.) Add chickpeas, parsley, and scallions. Combine the remaining ingredients in another bowl and pour over the couscous and chickpeas. Stir gently. Serve at room temperature or refrigerate until ready to serve.
This recipe is really easy to customize, based on what's handy that day. I often don't have scallions around, but we have chives growing in our back yard right now, so in they go. I substitute a tablespoon or so of dried parsley for the 1/4 cup fresh. I don't love coriander, but neither do I hate it, so sometimes it's in and sometimes it's not. I'm also liberal with the chickpeas, lemon juice, and garlic. It's so tasty–try it!