Moroccan Israeli Couscous with Roasted Vegetables



I’ve been in a rut lately.

A bad one.

Things haven’t been going quite right. The days seem especially long, my sleeping pattern is off, I can’t sit still.

It’s taken me some time to pinpoint, but I think I’ve finally diagnosed myself.

Chickpea deficiency.

That’s right. I hear it’s a common killer in these parts. Luckily for me (and for you) the antidote is pretty simple:

the seventh way to LOVE A CHICKPEA.

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 2 small cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1/2 cup grape tomatoes, halved
  • 3 cups vegetable broth
  • 1 can chickpeas (garbanzo beans)
  • 2 cups uncooked israeli (pearl) couscous
  • 1 Tablespoon lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt, or to taste

Preheat oven to 400º

1. Pour chopped peppers and tomatoes on a foil-lined cookie sheet and drizzle them with olive oil, salt, and pepper. Place sheet in the oven for 25 minutes.

2. Add 2 1/2 cups vegetable broth to a medium pot and bring to a boil. Once boiling, add the couscous. Cover and remove from heat. Let stand 5-7 minutes or until couscous is soft. Fluff with a fork.

3. Meanwhile, heat the 2 Tbs olive oil in a large pot over medium heat; sauté onion and garlic until golden. Add the spices and lime juice and sauté 2-3 minutes. Transfer the cooked couscous to the pot and add another 1/2 cup vegetable broth. Simmer until the sauce thickens while making sure the couscous does not get overly dried out (add an extra 1/4 cup broth if necessary).

3. After the 25 minute roasting time is up, remove the roasted tomatoes and pepper from the oven. Carefully spoon from the tray to the couscous pot and mix. Serve piping hot!

It’s clear that I have a disease. And the only cure is more chickpeas.

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