From Family Health Cookbook, 1997 (Pocket Books)
Spicy and sweet Middle-Eastern-style dish, goes well with other spicy foods and yogurt.
Makes 4 main dish servings, or twice the side dish servings
- 2 tbs olive oil, preferably extra virgin
- 1 onion, chopped
- 3 garlic cloves, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- .5 tsp ground cinnamon
- .5 tsp ground coriander seed
- .5 tsp cayenne pepper
- 3 cups defatted lower-sodium chicken broth or vegetable broth
- 4 tbs fresh lemon juice
- 1 tsp grated lemon peel
- 1 can (15 oz) chickpeas, rinsed and drained, or 1.5 cups cooked chickpeas
- 1 cup chopped pitted dates (yum!)
- 1 box (10 oz) or 1.33 cups raw couscous
- .5 tsp salt
- .25 cup sliced natural almonds
- 1 cup thinly sliced scallions
- Heat the oil in a large nonstick saucepan wtih a lid or in a Dutch oven.
- Add the onion and cook over medium heat, strring frequently until lightly browned, about 8 minutes
- Add the garlic, along with the cumin, paprika, cinnamon, coriander, and cayenne and cook, stirring, for one minute
- Add 2.5 of the 3 cups of broth, lemon juice, lemon peel, chick-peas and dates.
- Bring to a boil.
- Reduce the heat to low and simmer, covered, for 5 minutes.
- Add the couscous and salt, stir once with a fork and remove the pan from the heat. Set it aside, covered, for five minutes until the couscous absorbs the liquid and softens.
- Meanwhile, toast the almonds in a small skillet set over medium heat, stirring often, until lightly brown and fragrant, 2 to 3 minutes (I found this takes longer)
- Fluff the couscous with a fork and season with additional salt if necessary and pepper to taste.
- Stir in the remaining .5 cup of broth and heat through over low heat
- Turn the couscous onto plates and spinkle with the almonds and scallions before serving.