Couscous (Tunisia)

[nverland]

Couscous (Tunisia)

3 Tbs (45 ml) olive oil
1 cup (250 ml) sliced blanched almonds
2-4 cloves garlic, finely chopped
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander seeds
¼ tsp (1 ml) cayenne pepper, or to taste
2 15-oz (425 g each) cans chickpeas (garbanzos), rinsed
and drained
1 cup (250 ml) raisins
¼ cup (60 ml) water
Salt and freshly ground pepper to taste
2 cups (500 ml) couscous, cooked according to package
directions
Chopped fresh mint, cilantro (coriander leaves), or parsley,
or a mixture of these, for garnish (optional)

Heat the oil in a large heavy pot over moderate heat and saute
the almonds until lightly browned, about 3 minutes. Add the
garlic, paprika, cumin, coriander, and cayenne and cook, stirring
constantly, for 2 minutes. Add the chickpeas, raisins, and water
and bring to a boil. Season the cooked couscous with salt and
pepper and fluff with a fork. Mound the couscous on a serving
platter and top with the chickpea mixture. Garnish with chopped
fresh herbs if desired. Serves 4 to 6.