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Couscous with Spiced Red Sauce, Chickpeas, and Almonds

This simple and satisfying dish makes use of pantry staples: canned chickpeas, slivered almonds, and golden raisins.

  • Servings: 1

Source: Martha Stewart Baby, Special Issue 2000


  • 1/2 cup couscous
  • 3/4 cup Versatile Tomato Sauce
  • Pinch of ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/2 cup canned chickpeas, drained and rinsed
  • 3 tablespoons golden raisins
  • 1 tablespoon almond slivers
  • Salt and freshly ground black pepper
  • Fresh flat-leaf parsley, for garnish (optional)


  1. Place couscous in a small bowl. Cover with 1 cup boiling water. Cover bowl with plastic wrap; let couscous sit 10 minutes to soften. Fluff with a fork, and set aside.

  2. Heat sauce, cinnamon, and cumin in a saucepan over medium heat. Add chickpeas, raisins, and almonds, and heat until hot. Season with salt and pepper. Serve couscous topped with sauce, and garnish with parsley, if using.

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