Photo: John Autry; Styling: Leigh Ann Ross
Hands-on Time
30 Mins
Total Time
30 Mins
4 servings (serving size: 1 cup couscous, about 3/4 cup chickpea mixture, and 2 tablespoons cilantro)

How to Make It

Step 1

Combine the first 4 ingredients, stirring with a whisk.

Step 2

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.

Step 3

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

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Ratings & Reviews

VirginiaLero's Review

March 31, 2014
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.

Shadia797's Review

June 01, 2013
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.

sz8jm9's Review

January 25, 2012
This was good. I added chopped onion and spinach to it. Served over brown rice since I didn't have couscous handy. We liked it and calculated 11 WW Pts +.

BrendaLRGale's Review

January 03, 2012
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.

Otterstamp's Review

September 15, 2011
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

sportrider1618's Review

September 01, 2011

KAStarke's Review

August 31, 2011
truly enjoyed this meal; it was warm and satisfying without being heavy! I would make 1 1/2 times the sauce next time.

librarianMartha's Review

August 24, 2011

ameliabc's Review

August 11, 2011

SuzanneM's Review

August 03, 2011
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!