4 servings (serving size: 1 cup couscous, about 3/4 cup chickpea mixture, and 2 tablespoons cilantro)
Photo: John Autry; Styling: Leigh Ann Ross
1/2 cup organic vegetable broth
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon tomato paste
2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
3 tablespoons canola oil, divided
1 cup chopped red bell pepper
1 cup julienne-cut carrots
1 jalapeño pepper, finely chopped
1 teaspoon cumin seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
6 garlic cloves, minced
4 cups warm cooked couscous (about 2 cups dry)
1/2 cup cilantro leaves
Lemon wedges (optional)
How to Make It
Combine the first 4 ingredients, stirring with a whisk.
Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeño to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.
Wine Match: The light and lively Pine Ridge Chenin Blanc-Viognier 2010 ($14) pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeño and red pepper. --Scott Jones
My husband and I thought this dish was great! No lie, it was a lot of prep work, but the flavors were awesome. The only thing we did differently was add more broth in the end just so it was saucy enough to put over the couscous (which we actually ended up using quinoa instead of couscous and it was great). I'll definitely be making it again.
This recipe is more work than it appears; however, with some MAJOR adjustments, it can be tasty. The sauce needs to be tripled at a minimum and the spices (except salt and garlic) should be increased at least 5-fold. Otherwise, it has no flavor at all. I also wished I had seen the reviewer above suggestion to add chopped onion. That would help as well. I wont be making this one again but with extra effort, it's a nice healthy dish.
This truly was outstanding! The only changes I made were not adding the cilantro at the end, since I forgot to get some at the market, and cooking the couscous in fat-free chicken broth. Very flavorful and filling! A lot of food for 11 pts.
I liked this a surprising bit after the following improvements:
-A crapload of garlic
-A whole bunch of extra powdered cumin when I discovered that the seeds just weren't doing it
-A bunch of extra lemon rind and juice to zing it up
-A few dashes of allspice to keep the flavors in proportion
After making all of those flavors pop, the dish was quite yummy and the boytoy enjoyed it, too.
Basically just upping the flavors
This was delicious! The flavors really worked together, and it was simple to put together. The only changes I made were to add some chopped onion, and to cook the garlic with the other vegetables, as I was worried that much garlic in a pan full of other ingredients would not cook enough in 30 seconds, leaving a raw taste. Next time I make this, I will also double the sauce.The meal, completed by a green salad, was filling and tasty. A winner!
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