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Saffron Chickpeas with Israeli Couscous and Figs
Whole wheat pearl couscous and canned chickpeas simmered in saffron broth with sweated onion and carrot, then studded with chopped dried figs and raisins and freshened with mint and citrus zest. A gentle dish that wins over children.
- YieldServes 6
- Hands-on32 min
- Total41 min
- Difficulty
Ingredients
- 4 tbspextra-virgin olive oil, divided: half for cooking, half to finish
- 1large red onion, chopped
- 1large carrot, peeled, halved lengthwise and sliced into thin half-moons
- 1 clovegarlic, chopped
- 180 gwhole wheat Israeli (pearl) couscous, uncooked; about 1 cup
- 720 mllow-sodium vegetable broth, 3 cups, hot
- 1 pinchGreek saffron (Krokos Kozanis), generous
- to tastesea salt and freshly ground black pepper
- 680 gcooked chickpeas, good-quality canned, about 4 cups, rinsed and drained
- 4dried figs, preferably from Kymi or Kalamata, chopped
- 50 ggolden raisins or Corinthian currants, 1/3 cup
- ½ cupfresh mint, finely chopped
- 1orange or lemon, finely grated zest only
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