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Chickpea Couscous


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

Source: Everyday Food, March 2006


  • 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


  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.


Martha stirred in chopped fresh parsley before serving.

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