Moroccan Couscous Tfaya with Chickpeas and Cranberries Recipe
I am enjoying a bowl of, my version of, delicious couscous tfaya while writing this post. I made couscous with spiced chickpeas, caramelized onions, and cranberries yesterday, this preparation is s...
Keywords
- couscous recipes
- moroccan
- moroccan cuisine
- moroccan recipes
- sides
- thanksgiving recipes
- thanksgiving dinner sides
- easy side dishes
- easy pasta sides
- spicy sides dishes
- thanksgiving dinner ideas
- how to make couscous tfaya
- filling lunch salads
- under 20 minute meals
- moroccan couscous tfaya with chickpeas and cranberries
- chickpeas
- couscous
- cranberries
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Ingredients
- 1/2 Cup Couscous, regular small granulated couscous
- 1/2 Cup Vegetable Stock, or water seasoned with 1/4 teaspoon salt
- 1 Cup Chickpeas, 8 ounce can or home cooked chickpeas
- 1/3 Cup Cranberries, dried cranberries or use golden/black raisins
- 1 Red Onion, sliced into rings, about 1 cup when sliced
- 1/2 Cup Cilantro, coriander leaves, fine chopped
- 1 Lemon, juice and zest of 1 lemon, about 1.5 tbsp lemon juice
- 1 Whole Dry Red Pepper, broken in half, optional
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cayenne Pepper, or less as per your liking for spicy food
- 1 Garlic, 1 clove, minced, about 1/2 teaspoon
- 2 tbsp Olive Oil
- Salt and Black Pepper, as per taste
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