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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tunisian Couscous Pilaf with Chickpeas, Dates and Almonds Recipe

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This recipe for Tunisian Couscous Pilaf with Chickpeas, Dates and Almonds is from The Welch Tribe Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. olive oil
1 onion, chopped
3 garlic cloves, minced
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cinnamon
1/2 tsp. coriander
1/4 tsp. cayenne pepper
2 1/2 C. low sodium chicken broth, plus 1/2 C.
4 T. lemon juice
1 tsp. grated lemon peel
1 15 oz. can chickpeas, rinsed (1 1/2 C. cooked chickpeas)
1 C. chopped pitted dates
1 10 oz. box couscous (1 1/3 C.)
1/2 tsp. salt
1/4 C. sliced almonds
Pepper and salt
1 C. thinly sliced scallions
Directions:
Directions:
Heat the oil in a large saucepan with a lid (or Dutch oven). Ann onion and cook over medium heat until lightly browned, about 8 min. Add garlic and spices, cook and stir for 1 minute. (Enjoy the smell!) Add 2 1/2 C. broth, lemon juice and peel, dates and chickpeas. Bring to a boil, reduce heat to low and simmer, covered, for 5 minutes.

Add the couscous and salt, stir once with a fork, and remove pan from heat. Set aside, covered, for 5 minutes, until couscous has absorbed liquid. Meanwhile, toast the almonds in a small skillet over medium heat for 2 to 3 minutes, until lightly brown and fragrant. Careful not to burn!

Fluff the couscous with a fork, add the 1/2 C. additional broth and S&P. Heat through over low heat. Turn onto serving platter or plates and sprinkle with almonds and scallions.
Personal Notes:
Personal Notes:
I made this for our 2002 Women's Conference gathering at Jeannie's and served it with grilled chicken. It also makes a dandy main course on its own. It makes a lot --- easily serves 8.

 

 

 

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