Spicy Vegan Chickpea Moroccan Couscous
INGREDIENTS
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For the Chickpeas:
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1 Tablespoon of olive oil
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1 small red onion (, thinly sliced)
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2 garlic cloves (, minced)
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2 cups of drained canned chickpeas
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1/8 th teaspoon of salt
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1/4 teaspoon of black pepper
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1/8 teaspoon of cumin
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1 teaspoon of turmeric
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1 teaspoon of paprika
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1/4 teaspoon of allspice
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1/8 teaspoon of cinnamon
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1/4 teaspoon cayenne pepper ((more or less to taste))
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1/4 cup of vegetable stock ((or water))
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1/2 cup of chopped fresh herbs ((cilantro, parsley,mint))
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For the Couscous:
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1 cup of whole wheat couscous
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2 cups of hot boiling water ((or stock))
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pinch of salt
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pinch of black pepper
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1/2 cup of fresh herbs ((cilantro,parsley, mint))
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1 teaspoon of olive oil
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1/4 teaspoon of sumac spice ((optional))
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For the carrot salad:
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2 cups of shredded carrots
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1/4 cup of chopped fresh mint leaves
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1/4 cup of raisins
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1/4 cup of perfect tahini sauce for drizzling
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To dress up:
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Perfect Tahini Sauce
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Fresh Kale for serving ((optional))
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