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Chickpea Couscous

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

Chickpea Couscous

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.

Reviews (6)

  • jajnyc77 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.

  • mbpie 27 May, 2010

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

  • GrammaMarla 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.

  • neenoh 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.

  • blns 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

  • oakparkveggie 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.

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