Easy,  Recipes,  Side Dishes,  Vegan,  Vegetarian

Couscous with Garbanzo Beans and Golden Raisins

I was looking for a side dish that I made a while back that was similar to this, but couldn’t find it, so I gave this one a shot. It was really good. The lemon is nice with the raisins and chickpeas. I used whole wheat couscous, and topped it with chives for some color.

Couscous with Garbanzo Beans and Golden Raisins

Couscous with Garbanzo Beans and Golden Raisins
Bon Appétit February 2000

yield: 4 servings

Couscous is easy to cook—just add it to boiling water, remove it from the heat, and let it stand for a few minutes until the water is absorbed. The addition of cinnamon, lemon peel, garbanzo beans and golden raisins gives this side dish a Mediterranean flair.

1 lemon
2 tablespoons garlic oil
½ teaspoon ground cinnamon
1 cup couscous
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
½ cup golden raisins

Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

MacGourmet Rating: 4 Stars

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