Baharat Chickpea Couscous ~ Easy Recipe ~ This Wife Cooks™ (2024)

Baharat Chickpea Couscous ~

Pearl couscouswith roasted chickpeas, carrots, and a warm blend of Middle Eastern spices.

Serve withBaked FalafelorGrilled Polenta.

Easy Middle Eastern Recipe

I like this recipe because it’s easy to make and pairs well with a variety of dishes. The couscous absorbs the rich flavors of the spices, while theroasted vegetablesadd sweetness and texture. Finished with a drizzle oflemon juiceand fresh cilantro, this dish is both comforting and aromatic. It’s also versatile and can be served as aside dishormain course.

For those who are not familiar, Baharat is a staple spice blend commonly used throughout theMiddle EastandNorth Africa. It adds depth and flavor to a variety of vegetable, rice, and bean dishes. While the exact ingredients can vary,baharat spicestypically include warm spices such as cinnamon,black pepper, cumin, and cloves, among others. The flavor is an earthy mix with smoky, sweet, and slightly spicy tones.

Ingredients for Baharat Chickpea Couscous

You will need the following:

• 1/2 cuppearl couscous(Israeli couscous)
• 1 tablespoon + 1 teaspoonolive oil, divided
• 1 tablespoon pine nuts
• 15-ounce can chickpeas (garbanzo beans), drained and rinsed
• 1 cup carrots, chopped
• 1 1/2 teaspoons baharat spice blend
• 1/4 teaspoon salt, or to taste
• 1 tablespoonlemon juice
• 1 teaspoon lemon zest
• groundblack pepper, to taste
• 1 tablespoon cilantro, chopped

Ingredient Notes

• Pearl Couscous(Israeli Couscous):Also known asIsraeli couscous,pearl couscousis larger than traditional couscous and has a slightly chewy texture, making it perfect for absorbing the flavors of the Baharat spice blend.Regular couscouswill also work for this recipe but it will have a slightly different texture.
• Olive Oil:Used for cooking and to add richness to the dish.Olive oilalso helps to coat the couscous and vegetables evenly.
• Pine Nuts:These add a crunchy texture and nutty flavor to the dish when toasted. They provide a delicious contrast to the softness of the couscous and chickpeas.
• Chickpeas (Garbanzo Beans):A good source of plant-based protein and fiber, chickpeas add heartiness to the dish. They also absorb the flavors of the Baharat spice blend well.
• Carrots:Carrots provide natural sweetness and vibrant color to the dish. They become tender when roasted, adding a comforting element to the couscous.
• Baharat Spice Blend:This aromatic blend of warm spices, including cinnamon,black pepper, cumin, and cloves, is the star flavor of the dish and adds a rich, earthy flavor with hints of sweetness and spice.
• Salt:Enhances the flavors of the other ingredients and helps to balance the dish’s overall taste.
• Lemon Juice:For a refreshing citrusy flavor and acidity to brighten up the dish. It also helps to cut through the richness of theolive oiland spices.
• Lemon Zest:Provides light and fresh citrus aroma and flavor, complementing thelemon juice.
• GroundBlack Pepper:Adds very subtle heat; season to taste.
• Cilantro:Used as a garnish, cilantro adds a pop of fresh herbal flavor and vibrant green color to the finished dish.

How to Make Baharat Chickpea Couscous

STEP ONE: Preheat the oven to 400°F. Line a rimmedsheet panwith aluminum foil; set aside.

STEP TWO: In a medium saucepan, bring 1 1/4cups of waterand apinch of saltto a boil. Add thepearl couscousthen reduce tolow heat. Simmer for 12 minutes or until the couscous is cooked to an al dente consistency. Drain in a fine mesh strainer to remove any excess liquid. Drizzle with 1 teaspoonolive oiland toss gently to coat; set aside.

STEP THREE: While the couscous is cooking, spread the pine nuts in asingle layeronto the baking sheet. Toast for 1 minute, or until lightgolden brown. Transfer to a cutting board and roughly chop.

STEP FOUR: In alarge bowl, toss together the chickpeas, carrots, the remaining 1 tablespoonolive oil, baharatspice mixture, and salt.

STEP FIVE: Onto the baking sheet used for the pine nuts, spread the chickpea mixture in ansingle layer. Roast for 20 minutes, until the carrots are fork tender.

STEP SIX: Transfer the roasted chickpeas and carrots to the bowl with the couscous. Stir to combine.

STEP SEVEN: Drizzle withlemon juiceand toss to coat. Season to taste with salt andblack pepper.

STEP EIGHT: Sprinkle with lemon zest and cilantro. Serve warm orroom temperature.

Optional Add-Ins

• Fresh Herbs– Stir in some chopped fresh parsley or mint for a burst of freshness.
• Crispy Baked Tofu–A great way to add more plant-based protein and turn thisside dishinto amain dish.
• MoreRoasted Vegetables– Roastedsweet potatoes,red onion, or eggplant all pair well with this dish.
• Crumbled Feta – Add as a finishing touch just before serving.

Storage

• Store leftovers in anairtight containerin the refrigerator.

More Recipes You’ll Love!

• Cucumber Rice​​
• Chickpea Rice Pilaf​
• Lemon Roasted Potatoes​​
• Basmati Coconut Rice​
• Curry Spiced Lentils​

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