How to Make Moroccan Chickpea & Apricot Couscous
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Heat olive oil in a medium pot over medium heat. Add onion and almonds, sauté 2 minutes until onions soften and almonds begin to toast.
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Add couscous, chickpeas, apricots, cumin, cinnamon, ginger, and salt. Stir to combine.
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Pour in vegetable broth and bring to a boil.
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Reduce heat to low, cover, and cook 9–10 minutes until couscous is tender and most liquid is absorbed.
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Fluff with a fork and stir in chopped mint before serving.
Pro Tips for Perfect Moroccan Chickpea & Apricot Couscous
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of pearl couscous, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Moroccan Chickpea & Apricot Couscous?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Moroccan Chickpea & Apricot Couscous?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for pearl couscous?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.