This recipe was inspired by the salad bar at Longo’s Grocery Store. Whenever I go I can’t help but fill a small (sometimes big) container with a variety of their green, grain, and pasta salads. One of my favourite of the bunch is their Moroccan Couscous.
Here is my take on it:
2 tablespoons olive oil
1 onion, minced
few cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon powdered ginger
1 19 ounce can chickpeas, drained and rinsed
1 cup couscous
1/2 cup raisins/dried cranberries
2 cups orange juice
1 lemon, zest and juice
pinch of sea salt and freshly ground pepper
1/2 cup sliced almonds
a handful chopped cilantro
1.Heat olive oil in medium saucepan over medium-high heat. Add the onion, garlic and spice and sautee for a few minutes until onions begin to soften.
2. Add the chickpeas, couscous raisins/cranberries, orange juice, lemon zest and juice, and salt and pepper. Bring to a simmer uncovered, then cover and turn down to low and cook until cousocus is tender and liquid has been absorbed.
3. Turn off heat and let rest for a few minutes before fluffing with a fork. Add almonds and cilantro. You can enjoy either hot or cold.