Spiced couscous with chickpeas

One of my favorite 10 minutes meals is couscous.I always have couscous in my pantry. It is easy to cook and very versatile, it takes in any flavor we add. It is tasty with just salt and some lemon and coriander and also a decadent indulgence without guilt when spiced and loaded with veggies.It is good to go as it or served with curry. This is one of my versions of couscous usually served couscous with baked fish or a curry. When ever I find myself without time to cook a hot lunch for my husband (which is most of the time) I resort to this simple ingredient. It literally takes 5 minutes to cook. Here is the recipe to my spiced couscous.There is Israeli couscous and Moroccon couscous.I am using Moroccon couscous in this recipe.

I have given two methods for cooking this recipe method one is to cook the couscous separately and the masala separately and mixing it at the end.

Method two is cooking the couscous and masala together like we cook Indian upma.

Do not worry if you don't get the water correctly, we are home cooks not restaurant chefs to cook our couscous perfectly every time.

Spiced couscous with chickpeas Serves 2 - 3

Ingredients

Moroccon Couscous - 1/2 cup

Water - 1 cup

Garlic sliced thinly - 4

Onion chopped - 1/2 cup

Tomato chopped - 1 medium

Bell pepper / capsicum chopped - 1/4 cup

Fresh red chili cut into rounds - 1 or green chili

Chickpeas cooked - 1/4 cup

Cumin powder - 1/4 tsp

Coriander powder - 1/2 tsp

Oil - 2 tsp

Salt as needed

Method 1:

Bring the 1 cup water to boil in a pan, add the couscous,close with a lid and switch off the heat.Do not open for 6 minutes.After 6 minutes, If it appears uncooked add a little boiling water to it and close the lid.

Put another pan on heat,add the oil and chopped onion and garlic and let it cook for 3-4 minutes.

Add the cumin powder and coriander powder and mix well.

Add the chopped tomatoes and cooked chickpeas,close with lid and cook until the tomatoes and the spices are cooked through.Smash the tomatoes with the spoon.

Fluff the cooked couscous with a fork and add it to the mixture. Add the bell pepper and salt if needed and mix gently so the couscous is not mushed.

Method 2: This method needs a little more water than the method 1. water 1 1/4 cup.

In a pan add the oil and chopped onion and garlic and let it cook for 3-4 minutes.

Add the cumin powder and coriander powder and mix well.

Add the chopped tomatoes and cooked chickpeas,close with lid and cook until the tomatoes and the spices are cooked through.Smash the tomatoes with the spoon.

Add the water and bring to boil,add salt, check salt and add if needed more.

Add the couscous,stir and close with a lid and switch off the heat.

Let it stay for 6-7 minutes or until the water is absorbed.

Garnish with coriander and serve with meat or curry.

Note:

If the water is not enough and the couscous appears dry but not cooked, add boiling water and not cold water.

If the couscous is not cooked, but there is water remaining, put the heat in simmer and let the couscous absorbs all the water.

If you put the heat in high or medium, the couscous will get stuck to the bottom of the pan.

Once cooked if the couscous appears stick add 2 tsp of oil and mix through gently.

Couscous is very delicate when cooked, so when you mix it around be gentle so it is not mushed and becomes clumpy.