A friend dropped off some Israeli couscous and Baharat for me to cook with. I made this as a side dish for dinner, but I actually liked it even better the next day on top of my salad with some grilled chicken for lunch!
Ingredients:
1/2 cup raisins
1 can chickpeas, rinsed and drained
1 tablespoon Baharat
1 lemon, zested and juiced
3/4 small grain couscous
2 cups squash or Japanese pumpkin, peeled and cut into small cubes
1 clove garlic, minced
2 teaspoons honey
1 tablespoon olive oil
salt and pepper
Preparation:
1. Heat olive oil in a large, deep skillet. Add squash and cook for about 5 minutes.
2. Add garlic and Baharat. Cook until garlic is fragrant, about 1 minute.
3. Add raisins, honey, and 1 1/2 cups water. Cover and bring to a boil.
4. Reduce heat to medium-low and cook for about 10 minutes, until squash is cooked through. Use a slotted spoon to remove squash to a bowl. Cover bowl with foil.
5. Add couscous and chickpeas to the stock. Stir to combine. Remove from heat and cover. Let stand for about 10 minutes, until liquid is absorbed.
6. Stir in lemon zest, lemon juice. Season with salt and pepper. Stir in squash and serve warm.
Ingredients:
1/2 cup raisins
1 can chickpeas, rinsed and drained
1 tablespoon Baharat
1 lemon, zested and juiced
3/4 small grain couscous
2 cups squash or Japanese pumpkin, peeled and cut into small cubes
1 clove garlic, minced
2 teaspoons honey
1 tablespoon olive oil
salt and pepper
Preparation:
1. Heat olive oil in a large, deep skillet. Add squash and cook for about 5 minutes.
2. Add garlic and Baharat. Cook until garlic is fragrant, about 1 minute.
3. Add raisins, honey, and 1 1/2 cups water. Cover and bring to a boil.
4. Reduce heat to medium-low and cook for about 10 minutes, until squash is cooked through. Use a slotted spoon to remove squash to a bowl. Cover bowl with foil.
5. Add couscous and chickpeas to the stock. Stir to combine. Remove from heat and cover. Let stand for about 10 minutes, until liquid is absorbed.
6. Stir in lemon zest, lemon juice. Season with salt and pepper. Stir in squash and serve warm.