Couscous with Garbanzo Beans and Golden Raisins Recipe

September 28, 2008 in Recipes by danky

Couscous is easy to cook—just add it to boiling water, remove it from the heat, and let it stand for a few minutes until the water is absorbed. The addition of cinnamon, lemon peel, garbanzo beans and golden raisins gives this side dish a Mediterranean flair.

4 servings

INGREDIENTS

1lemon

2tablespoons garlic oil

1/2teaspoon ground cinnamon

1cup couscous

115-ounce can garbanzo beans (chickpeas), rinsed, drained

1/2cup golden raisins

DIRECTIONS

Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.