Almond and Apricot Couscous with Toasted Cinnamon Chickpeas

Name: Almond and Apricot Couscous with Toasted Cinnamon Chickpeas
Prep time: 3 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 cup couscous; 1 1/4 cups vegetable broth or water; 1/2 cup dried apricots chopped; 1/2 cup almonds sliced or slivered; 1 can (15 oz) chickpeas drained and rinsed; 1 tablespoon olive oil; 1 teaspoon ground cinnamon; 1 teaspoon honey or maple syrup; Salt and pepper to taste; Fresh parsley for garnish (optional)

By Sophie Greene · 19 March 2025

3Prep min

5Cook min

25Total min

4Serves

MoroccanCuisine

EasyDifficulty

Looking for a delightful twist on a classic grain dish? This almond and apricot couscous with toasted cinnamon chickpeas brings a burst of flavor and texture to your table. It's the perfect side or a light main, elevating your meal with a touch of sweetness and aromatic spices. Imagine fluffy couscous combined with crunchy almonds, chewy apricots, and warm, spiced chickpeas all in one bowl. It’s a vibrant dish that combines savory and sweet elements, guaranteed to please your palate and impress your guests. This recipe is an easy and quick way to enjoy a nutritious and satisfying meal. Whether you're meal prepping for the week or serving dinner to friends, this couscous dish is versatile enough to shine in any setting. A Flavorful Almond and Apricot Couscous Recipe: This dish features fluffy couscous, sweet apricots, toasted almonds, and crispy cinnamon chickpeas, all coming together in a delightful harmony of textures and tastes. Perfect for a weeknight dinner or a festive gathering, it's a versatile recipe that you'll want to make again and again.

Ingredients

1 cup couscous
1 1/4 cups vegetable broth or water
1/2 cup dried apricots chopped
1/2 cup almonds sliced or slivered
1 can (15 oz) chickpeas drained and rinsed
1 tablespoon olive oil
1 teaspoon ground cinnamon
1 teaspoon honey or maple syrup
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Prepare the Couscous: In a medium saucepan, bring the vegetable broth or water to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed, then fluff with a fork.
Toast the Almonds: In a dry skillet over medium heat, toast the sliced almonds until golden brown, stirring frequently to avoid burning. Remove from heat and set aside.
Cook the Chickpeas: In the same skillet, add olive oil, chickpeas, ground cinnamon, honey or maple syrup, salt, and pepper. Cook over medium heat for about 5-7 minutes, stirring occasionally until the chickpeas are slightly crispy and fragrant.
Combine Ingredients: In a large bowl, mix the fluffed couscous, chopped apricots, and toasted almonds. Gently fold in the spiced chickpeas.
Serve: Transfer the couscous mixture to a serving dish and garnish with fresh parsley if desired. Serve warm or at room temperature.

Cook’s tips

Toast the almonds in a dry skillet over medium-low heat and stir constantly—they can burn quickly.
Use a large skillet for the chickpeas so they spread out and get crispy instead of steaming.
Fluff the couscous with a fork right after it's done to prevent clumping.
Taste and adjust the honey or maple syrup to your preferred sweetness level.
For extra crunch, add the toasted almonds just before serving so they stay crisp.

Substitutions

Use quinoa instead of couscous for a gluten-free version.
Substitute dried cranberries or raisins for the apricots.
Swap almonds with walnuts or pecans.
Use maple syrup instead of honey to make it vegan.
Replace vegetable broth with chicken broth for a non-vegetarian option.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a skillet with a splash of water to refresh the couscous.