Couscous With Spiced Chickpeas And Figs Recipe

Name: Couscous With Spiced Chickpeas And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 2 garlic cloves, finely chopped; 2 teaspoons moroccan mixed spice (see below); 2 (15 ounce) cans chickpeas, rinsed, drained; 1 (15 ounce) can chopped tomatoes; 2 cups vegetable stock; 2 zucchini, chopped; 1 cup green beans, trimmed, halved; 1/2 cup chopped dried fig; 2 cups couscous; 2 tablespoons chopped coriander leaves; 1 tablespoon harissa (optional) or 1 tablespoon hot sauce, to taste (optional); Moroccan Spice Mix; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon salt; 3/4 teaspoon black pepper; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground coriander; 1/2 teaspoon cayenne; 1/2 teaspoon ground allspice; 1/4 teaspoon ground cloves

Servings: persons

2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons moroccan mixed spice (see below)
2 (15 ounce) cans chickpeas, rinsed, drained
1 (15 ounce) can chopped tomatoes
2 cups vegetable stock
2 zucchini, chopped
1 cup green beans, trimmed, halved
1/2 cup chopped dried fig
2 cups couscous
2 tablespoons chopped coriander leaves
1 tablespoon harissa (optional) or 1 tablespoon hot sauce, to taste (optional)
Moroccan Spice Mix
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

1
Heat oil in a saucepan over medium heat. Add onion, garlic, spice mix and some salt and pepper, and cook, stirring, for 5 minutes until soft.
2
Stir in chickpeas, tomato and stock. Bring to the boil, then cover, reduce heat to low and simmer for 10 minutes.
3
Add the zucchini, beans and figs and cook for a further 5-8 minutes until the vegetables are tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water.
4
Cover the bowl with a clean tea towel. Set aside for 5 minutes, then fluff up with a fork.
5
Divide couscous and vegetables among plates, garnish with coriander then serve with harissa, if desired.
6
For Moroccan spice mix, these are sold commercially or you can mix your own with the above ingredients.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 2 garlic cloves, finely chopped, 2 teaspoons moroccan mixed spice (see below), and more.

Yes, Couscous With Spiced Chickpeas And Figs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Couscous With Spiced Chickpeas And Figs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions