Couscous with Spinach and Chickpeas

Couscous with Spinach and Chickpeas

I was recently contacted by Dinner Charm about business, and subsequently found this delicious recipe on their website. I've always loved couscous, but this seemed like an interesting, vegetarian couscous option...and it's easy to make! Since I make my couscous differently than the box instructions, I'm including that in my recipe too, but Ellie's original post is available here:

I just love the my new Wave tableware, it's especially fun to mix and match the plate and bowl colours!

Since I don't have a special couscous cooker to make couscous traditionally with vapour, I use Mark Bittman's recipe from my favourite cookbook,

How to Cook Everything, which uses stock instead of water, and makes the couscous extra flavourful.


1 1/2 cups couscous

2 tablespoons butter

2 1/2 cups vegetable or chicken stock

salt and pepper to taste

Melt the butter in a pot and stir in the couscous so that the grains are coated in butter. Cook for a couple of minutes and then add the stock, salt and pepper. Bring to a low boil and then turn the heat low, cover the pot, and cook for 6 minutes. Remove the lid and fluff up the couscous with a spoon. Serve with chickpeas and spinach on top.



2 tablespoons olive oil

1 large onion, peeled and diced

3 garlic cloves, peeled and diced

1 teapoon cumin

1/2 teaspoon paprika

salt and pepper to taste

1 tablespoon tomato paste

1 can chickpeas, drained and rinsed

1 cup chicken or vegetable stock

150 grams spinach (washed and drained)

Heat the olive oil in a saucepan and sautée the onions and garlic with the spices.

After a few minutes, add the tomato paste and chickpeas and stock.

Reduce the heat and cook for 10 minutes.

Add the spinach and let simmer with a lid a few more minutes until the spinach is cooked. Mix and serve over couscous.

Wave tableware from the Big Arrow-Maia Ming collection. Vials s+p shakers in background.

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