Couscous with Spiced Chickpeas and Figs
Transform your weeknight dinners with this vibrant and wholesome Couscous with Spiced Chickpeas and Figs recipe! Packed with aromatic spices like cumin, paprika, and cinnamon, this dish boasts a delightful blend of smoky, earthy, and subtly sweet flavors, thanks to the addition of tender dried figs. Fluffy couscous serves as the perfect base, while fresh parsley and mint add a refreshing herbal finish. Ready in just 35 minutes, this vegetarian dish is effortlessly elegant and ideal for a quick meal or entertaining guests. Garnished with toasted almonds for crunch and served with zesty lemon wedges, this crowd-pleaser offers a satisfying combination of textures and tastes. Perfect for those seeking a plant-based, Mediterranean-inspired recipe that’s easy to prepare yet utterly delicious!
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Recipe Information
Ingredients
- 1 cup couscous
- 3 tablespoons olive oil
- 1 whole small onion, finely diced
- 2 whole garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 0.5 teaspoon ground cinnamon
- 1.5 cups cooked chickpeas (drained and rinsed if using canned)
- 0.5 cup dried figs, chopped
- 1.25 cups vegetable stock or water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons toasted almonds, sliced (optional, for garnish)
- 1 whole lemon, cut into wedges (for serving)
Instructions
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened.
Stir in the minced garlic, cumin, paprika, and cinnamon, and cook for an additional 1-2 minutes until fragrant.
Add the chickpeas and chopped figs, stirring to combine with the spices and onions.
Pour in the vegetable stock or water, and season with salt and black pepper. Bring to a simmer and allow to cook for 8-10 minutes, letting the flavors meld together.
While the chickpeas are simmering, prepare the couscous. In a large heatproof bowl, combine 1 cup of couscous and 1 tablespoon of olive oil. Mix well to coat the grains.
Heat 1.25 cups of water or vegetable stock in a small saucepan until boiling. Pour the hot liquid over the couscous, cover the bowl with a plate or lid, and let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork to separate the grains.
To assemble, combine the cooked couscous with the spiced chickpeas and figs in a large serving bowl. Toss gently to mix.
Stir in the chopped parsley and mint, reserving a bit for garnish.
Taste the dish and adjust seasoning with additional salt or pepper, if needed.
Transfer to a serving platter, garnish with the reserved herbs and optional toasted almonds, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 203.8 g | 74% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 62.3 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 596 mg | 46% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2839 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
