(via chef de home)
Couscous 1/2 Cup
1/2 Cup Vegetable Stock
1 Cup chickpeas
1/3 Cup Cranberries (dried cranberries or use golden/black raisins)
1 onion (sliced into rings, about 1 cup when sliced)
1/2 Cup coriander leaves (fine chopped)
1 lemon (juice and zest, about 1.5 tbsp lemon juice)
1 dried red pepper (broken in half, optional)
1 tsp Cumin Powder
1 tsp Coriander Powder
1/2 tsp Cayenne Pepper
(or substitute for 2,5 tbsp of Morroccan spice)
1 garlic clove
Salt & pepper
1. To Cook Couscous : In a wide bowl, add couscous and boiling stock (or water if using). Mix well with spoon, in case of stock, taste stock for seasoning and adjust . if using water, add 1/4 teaspoon salt and stir to combine. Cover with a lid and set aside for 5 minutes or until all water has been absorbed.
2. After 5 minutes, check if couscous is done or add a little more boiling water and cover until done. If done, fluff with fork and set aside.
3. To make tfaya, heat olive in a deep heavy bottom skillet/pan. When oil is hot, add sliced onions and broken whole red pepper (if using), cook stirring onceinawhile until onion are soft and started to caramelize (810 minutes). Remove whole red pepper after first 4 minutes.
4. At this stage add all spices (cumin, coriander, cayenne), minced garlic and saute stirring frequently for 1 minute. Now, add chickpeas.
5. Mix chickpeas with spices, add 1/4 tsp salt and 1/4 tsp black pepper. and saute for another 2 minutes.
6. Add lemon zest and juice, stir combine. Remove from heat.
7. Mix in cooked couscous and cranberries. Use a slotted spoon or big fork to mix everything. Taste and adjust salt and black pepper.
8. Before serving add chopped cilantro (coriander leaves). Serve warm or at room temperature.