This was popular with all of them. The littlest ones enjoyed eating the small assortment of chickpeas, apricot bits and chopped raisins I put in front of them, which enabled me to pop in mouthfuls of couscous between. The others ate everything, all by themselves. Owen declared that he loved it.
This dish is so naturally sweet, I could see eating it for dessert, or bringing it to a brunch instead of a fruit salad. Oh, and it's from Chef at Home, my new cookbook!
Ingredients:
2 tablespoons of oil
1 onion, minced
a few cloves of garlic, minced (I used 4)
1/2 teaspoon each of ground cinnamon, ground cumin, ground coriander, powdered ginger
one 19-oz can of chickpeas, drained and rinsed well
1 cup couscous
1/2 cup each of raisins and apricots
(The recipe has you use whole raisins, and apricots cut in strips. I cut them finer for the little ones' safety.)
2 cups orange juice
zest and juice of one lemon (I didn't use zest, because I don't like it.)
1/2 cup slivered almonds (I skipped this.)
Handful of chopped cilantro. (We were out, so I didn't.)
Method:
Saute onion, garlic and spices in large saucepan over medium-high heat until everything is heated through.
Add chickpeas, couscous, raisins, apricots, orange juice, lemon zest and juice. Bring everything to a simmer, then reduce heat to low, just enough to maintain the simmer. Cover with a tight-fitting lid and continue cooking until the couscous is tender and the liquid has been absorbed, about 15 minutes.
Turn off the heat and let sit for another 5 minutes or so before serving. Fluff with a fork, put into serving bowl, garnish with almonds and cilantro.
Can be eaten hot or cold.
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