Meatless Monday: Jeweled Couscous with Chickpeas


Diamonds are a girl’s best friend, and so are rubies, and so are emeralds. This week’s Meatless Monday dish bedazzles a Moroccan-inspired Jeweled Couscous Salad with Chickpeas, that sparkles with bright colors and bold flavors.

2¼ cups vegetable stock
1 clove garlic, minced
1½ teaspoons salt, divided
1 teaspoon coriander, divided
½ teaspoon cumin, divided
½ teaspoon cinnamon, divided
1½ cups couscous
½ cup shelled pistachios
¼ cup sliced almonds
4 tablespoons olive oil, divided
1, 15-ounce can chickpeas, drained and rinsed
½ teaspoon black pepper
½ cup dried apricots, chopped
¼ cup golden raisins
2 tablespoons minced mint
2 tablespoons minced parsley
2 scallions, sliced thin
½ teaspoon lemon zest
1 tablespoon lemon juice
1 cup pomegranate arils

Pour the vegetable stock into a medium sauce pot and add the minced garlic, 1 teaspoon salt, ½ teaspoon coriander, ¼ teaspoon cumin, and ¼ teaspoon cinnamon. Bring this liquid to a boil over medium-high heat then stir in the couscous and cover immediately. Remove the pot from the heat and allow the couscous to steam for 5 minutes. Fluff the couscous with a fork and set aside.

Toast the pistachios and almond slices in a medium saute pan, set over medium heat, stirring frequently for about 5 minutes until they are golden brown. Remove to a large bowl.

Set the pan over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the chickpeas and toss frequently to crisp up the exterior of the beans, about 5 minutes. Transfer the chickpeas to the bowl of pistachios and almonds and add the remaining salt, coriander, cumin, cinnamon, and black pepper. Toss to combine.

Stir in the chopped apricots, golden raisins, minced mint and parsley, sliced scallions, lemon zest, lemon juice, and pomegranate arils then add the couscous and remaining olive oil. Fold the salad together with a large spoon or rubber spatula. Taste and correct seasoning with salt, pepper, and/or lemon juice if desired.