Moroccan Couscous with Chickpeas

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Moroccan Couscous with Chickpeas

 

2 cups dry couscous

4 cups boiling water

1 cup canned chickpeas, drained

1/4 cup parsley, minced

2 tbsps. scallions, minced

1/4 cup fresh lemon juice

2 tbsps. olive oil

1 tbsp. cumin

1 tsp. coriander

1 tsp. paprika

1/2 tsp. cayenne pepper

2 cloves garlic, minced

 

Pour boiling water over the couscous in a heat-proof bowl. Let stand for 5

minutes until the water is absorbed. Add chickpeas, parsley and scallions.

Combine remaining ingredients in another bowl and pour over the couscous and

chickpeas. Serve at room temperature or refrigerate until ready to serve.

 

 

 

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