I have to say… I’m naive.
My car broke down and I got it towed to my ex’s work. I trust him still… dumb dumb that I am. Well… it went BAD.
I wrote that email that never should’ve left my fingers – offering an apology for wrecking his day because that never was my intention. I’m an idiot because since then, we’ve been having a little dialogue. I think I’m on a path to destruction.
I was cooking from the Chef at Home cookbook. He’s a fantastic Canadian food network star / author. I think he’s great because he teaches you methods and ideas… and you can fly on your own later. Seriously – if you see Chef at Home on TV, it’s worth your 30 minutes.
So, what’d you make out of a book filled with meat?
Moroccan Couscous and Chickpeas
- 2 tbsp olive oil
- 1 medium onion, minced
- 2-3 garlic cloves, minced (to your taste)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 1 can 540 mL (19 oz) of chickpeas, drained and rinsed
- 1 cup couscous (I used whole wheat)
- 1/2 cup raisins (I used sultanas, would try golden next)
- 1/2 cup chopped dried apricots
- 2 cups orange juice
- zest and juice of one lemon
- sprinkle or two of sea salt and freshly ground pepper
- 1/2 cup of sliced/slivered almonds
- handful of chopped cilantro
Splash the olive oil into a small saucepan over a medium-high heat. Add the onion, garlic and spices. Saute for a few minutes until everything is heated through and your kitchen smells fragrant.
Add the chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice, salt and pepper. Bring everything to a simmer and reduce the heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
Turn off the heat and let the couscous rest for another 5 minutes or so before serving. Using a fork to help fluff up the couscous, transfer it to a serving bowl and sprinkle it with the almonds and cilantro.
My Two Cents: I used a big pot with a heavy bottom – I’ve never let my couscous cook 15 minutes – so I wanted the residual heat. I left it on the heat about 5-7 minutes and then stirred it. Then I removed from the heat and let it sit for the remainder of the 15 minutes. I’m a lemon hater, so I omitted the lemon. Same goes for the cilantro.
Good recipe… I took it to work and shared the leftovers around a bit to the “oh, I couldn’t eat vegan foods” crowd.