Moroccan Couscous

I think it’s safe to say that I operate solely on a “when it rains, it pours” style of living.

Some weeks, I find myself coming home from work and watching marathons of whatever happens to be airing on Bravo or E! (I’m so proud of myself for admitting that to the entire internets right now) for several nights in a row.

This is not one of those weeks.

Out of the next 7 nights, I have exactly one night free due to work and social commitments.  Truth: it’s mostly work things. I’m not that cool.

The free night happens to be tonight.

As much as I love not having leftovers thereby necessitating a purchase of a lunch every day (read: I’m lying right now), I thought it would be prudent to cook up a big batch of something tonight in my free time to eat as leftovers this week.

But then, I didn’t really feel like spending my entire evening in the kitchen, so I needed to come up with something fairly quick.

You know what’s quick? Couscous. You pretty much just need to walk it by some boiling water and it’s cooked.

And because I’m fancy, I threw in all my spices.

Ok, not all of them, but enough to qualify this as an “ethnic” dish according to my expert and completely accurate culinary knowledge.

Moroccan Couscous
serves 4

1 cup dry couscous
1 cup chicken or vegetable broth (or water in a pinch)
1 can chickpeas, drained and rinsed
1/4 cup finely chopped onion
1 medium carrot, shredded
2 cloves garlic, minced
2 scallions, chopped
salt and pepper, to taste
3/4 t turmeric
1/2 t cumin
1/4 t cinnamon
1/2 t chili powder
cooking spray

1. Place broth or water in a saucepot, cover and bring to a boil.  Stir in couscous, cover and remove from heat.  After 5 minutes, or once all liquid is absorbed, fluff with a fork.
2. Spray a skillet with cooking spray and heat over medium heat.  Add onion, cook for 2 minutes.  Add garlic and carrot and cook for an additional 2-3 minutes, being careful not to burn the garlic.
3. Add spices to the vegetables and cook for an additional minute or two, until fragrant.
4. Stir vegetables, scallions and chickpeas into the couscous and cover for a few minutes to allow the flavors to marry.

This was done in less than 20 minutes and now I’ve got leftovers that are healthy, inexpensive and light (but filling).  It’s spicy but not hot and a nice change from the usual flavor profiles that I cook with.

Not bad for a Monday.

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13 thoughts on “Moroccan Couscous

  1. I think I could exist on chickpeas. Not forever. But if I had to pick only a few foods to exist on, chickpeas would totally be on my list. Couscous is also on my list of favorites so this dish is pretty much perfect for me. Plus I’ve gotten waaaaaaaaay too lazy in terms of bringing lunch to work and this one pot wonder is exactly what I need! Genius.

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