Couscous with Chickpeas and Apricots

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Couscous with Chickpeas and Apricots
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Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
175 grams
instant Couscous
50 grams
dried Apricots
150 milliliters
2 cans
Chickpeas (about 240 g)
40 grams
shaved Almonds
1 handful
fresh Cilantro
3 tablespoons
freshly ground Pepper
½ teaspoon
Cilantro (ground)
1 generous pinch
2 teaspoons

Preparation steps

1.

Soak the couscous for 15 minutes in lukewarm water. Thinly slice the apricots, and soak for 10 minutes in the broth. Drain the couscous in a colander. Add the chickpeas to a separate colander, rinse, and drain thoroughly. Toast the almonds in a dry pan. Rinse the cilantro, shake dry, and finely chop. 

2.

Heat the olive oil in a pan. Sauté the chickpeas, stirring constantly. Add the apricots and the broth to the pan and cook for 5 minutes over low temperature. Remove the pan from the heat and stir in the couscous. Season to taste with salt, pepper, coriander, cayenne pepper, and lemon juice. Mix in the almonds and cilantro, transfer to plates, and serve.