This Moroccan couscous with chickpeas is flavoured with ras el hanout, golden raisins, dried apricots, and fresh herbs. It's the perfect dish that packs a punch in the flavour department.

Servings: 2 servings

Prep: 10 minutes mins | Cook: 25 minutes mins

 

 

 

Ingredients 

• 1 tablespoon olive oil
• 1 large shallot, minced
• 1 teaspoon ras el hanout seasoning
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1 cup couscous
• ½ cup golden raisins
• ½ cup dried chopped apricots
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 tablespoons minced fresh mint
• 2 tablespoons minced fresh cilantro
• 1/4 cup crumbled feta cheese

Instructions 

• In a 12 inch inch skillet add olive oil and set over medium heat.
• When the oil is hot add the shallot and ras el hanout. Saute until the shallot starts to soften but not brown.
• Add in the garlic and saute for another 30 seconds.
• Pour in the chicken stock, turn the heat to high and bring the stock to a boil.
• When the chicken stock is boiling, take the skillet off the heat and add in the couscous, raisins and apricots and stir to combine.
• Add a lid to the skillet and let sit for at about 10 minutes.
• Remove the lid, fluff the couscous, stir in the chickpeas, fresh mint, cilantro and sprinkle the top with feta cheese.