No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chickpea Couscous

Sweet raisins and nutty chickpeas add taste and texture to this 10-minute summer side.




  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1/3 cup raisins
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1/2 cup couscous


Martha stirred in chopped fresh parsley before serving.


  1. Step 1

    In a small saucepan, combine chickpeas, raisins, oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (5 minutes). Fluff couscous gently with a fork before serving.

Everyday Food, March 2006

Related Topics



Reviews (6)

  • 3 Jun, 2010

    A 1/4 teaspoon of cumin perked this right up. I also crumbled in some Stilton cheese and served it as a main course salad on a bed of fresh greens.

  • 27 May, 2010

    This dish alone is filling, though I might add feta or an additional spice for more flavor.

  • 21 Feb, 2009

    For the chicken and veggie recipe, go under past shows , tuesday, feb.17 , click on everyday foods; the chicken and vegetables in the blue writing and the recipe comes up.

  • 19 Feb, 2009

    Iwould also like to have that chicken recipe.I did not see them demonstrate the entire recipe. When the finished product was shown it sure did look tasty.

  • 19 Feb, 2009

    I would also like the chicken and vegetable reciepe served with the couscous, but can't seem to find it listed anywhere

  • 12 Apr, 2008

    It was good, but a little bland. It definitely needed something else. So, I added some crumbled feta and it was delicious.