For those who are unfamiliar, couscous is a pasta, not a grain like rice. It is very popular in North African cuisines and there are different varieties. Couscous can certainly be made from scratch, but it is a long process and definitely not for a beginner. It can be purchased in most grocery stores and can be found in the ethnic food section or on the shelf by rice. Rarely will you find it in the pasta section, where it should technically belong, but I digress. Perhaps because it does have a rice-like appearance, it is sold with other grain products.
I hope you enjoy this recipe! I make it for my family, so it is kid tested and approved -- even for the most picky eaters. I have found because couscous is a lot like rice, kids think it's rice and are more apt to eat it, even when veggies and other foods are added.
Ingredients:
- 2 cups water
- 1 teaspoon lemon juice
- 2 cups couscous
- 1 can of chickpeas (14-16 ounces) drained
- 1/4 yellow onion, diced
- 1/2 teaspoon garlic, minced
- salt to taste
Preparation:
Fluff couscous with a fork and add garbanzo beans, onions, and garlic. Gently toss and add salt if desired. Serve immediately or cool in refrigerator to serve later. It can be served hot or cold and does save well for leftovers.
If I have leftover chicken or lamb, I dice it and add it to the couscous. It makes for the perfect lunch or light dinner. I would not recommend using beef, however. I have found that beef does not pair well with chickpeas; it is simply too heavy in my opinion.
