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Chickpeas love couscous

January 18, 2010

Or perhaps it’s the other way around.  Either way, they are darn-tootin’ tasty together.

a match made in the kitchen

chickpeas and couscous

Simple, last-minute, one-pot, light dinner for two.  (with possible leftovers for one)

  • 1-2 Tbs butter, unsalted
  • 2 shallots, cut into quarters and sliced finely
  • ¾ carrot, minced
  • ¾ celery, split in half & sliced finely
  • Salt as desired
  • ½ can or so chickpeas (in all honesty, less.  the rest of the can had already gone to a half recipe of falafel and a spattering into a last minute pasta salad)
  • 2 thyme sprigs
  • splash of vinegar or cooking wine of choice
  • splash of tamari
  • 1 ½ Cups water
  • 1 Cup whole wheat couscous

Melt butter in shallow saucepan.  Add shallots.  Fry for a minute or so and add carrot & celery.  Season with salt.  Stir & fry.  Toss in chickpeas.  Coat in butter and sizzle for a couple minutes.  Add water, vinegar or wine, tamari, and thyme.  Bring to a boil.  Add couscous.  Return to a boil.  Remove from heat.  Let sit until water is absorbed, about 5 minutes.  Remove thyme sprigs before serving.

Someday I’ll attempted proper steamed (not instant!) couscous.  If I can ever find some.  Might just have to make my own . . . .

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    One Comment leave one →
    1. January 19, 2010 10:55 pm

      Looks yummy! We used our chickpeas in channa masala this weekend…or rather Kevin did. I’ll suggest this to him as another option.

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