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Moroccan Couscous with Chickpeas

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  • Complexity: medium


  • 2 cups dry couscous
  • 4 cups boiling water
  • 1 cup chickpeas (garbanzo beans) drained, rinsed, and patted dry
  • ¼ cup chopped parsley
  • 2 tablespoon chopped scallions
  • Dressing:
  • ¼ cup fresh lemon juice
  • 2 tablespoon olive oil
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 cloves garlic (minced)


  1. In a heat proof bowl place the dry couscous add the boiling water, let stand covered for 5 minutes until water is absorbed, fluff couscous lightly.

  2. In the same bowl add the chickpeas, parsley and scallions.

  3. Combine all dressing ingredients and pour over the couscous and chickpeas.

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

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