Spicy couscous with chickpeas
This recipe, using Suma organic Couscous is from the new Suma cookbook available free with any order (BK028)
This is one of my favourite recipes for couscous, the aromatic spices combine really well with contrasting textures of the couscous and the chickpeas.
Couscous is made from semolina (coarsely ground durum wheat). Like pasta or rice, it is very versatile. It is simple to prepare – usually you just add boiling water and let it sit. You can add exotic spices or sauces or leave it plain. It can be a salad base, a filling addition to soups, an accompaniment for vegetable stews or with pasta sauce. It may also be sweetened, spiced and served with dried fruits as a dessert.
1 Fry the onion and the pepper in 1 tablespoon of olive oil. I like them to be very well cooked, certainly beginning to brown. You can of course use other vegetables, courgettes or aubergines
work well. Set aside.
2 With a pestle and mortar, grind the spices, garlic and remaining olive oil to a paste.
3 Add the paste to the vegetables and fry for a few minutes with the drained and rinsed chickpeas. Add the couscous and stir, coating all the grains. Add the hot stock and turn right
down. Simmer very gently for about 10 minutes.
4 Fluff up by forking in a knob of butter. Add a squeeze of lemon, the parsley and the coriander and stir once more. Season. It should look, smell and taste fantastic.