Curried Couscous with Chickpeas and Golden Raisins
Fluffy couscous steamed in curry-spiced broth with sautéed onion, carrot, chickpeas and plump golden raisins, finished with lemon, fresh cilantro and toasted almonds. A one-pot vegetarian main that is ready in about 35 minutes.
- Prep
- 15 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 35 min
- Makes
- About 6 cups (4 main-course servings)
Steps
Before you start
- Use plain instant (fine-grain Moroccan-style) couscous, not pearl/Israeli couscous or whole-wheat, which need different liquid and timing.
- Drain and rinse the canned chickpeas, then pat them dry so they don't water down the broth.
- Measure the couscous and broth before you start, because the steaming step moves quickly.
- Choose a pot with a tight-fitting lid, about 4 to 5 quarts (4 to 5 L).
Prep the ingredients
- Dice the onion and carrot into ¼-inch (6 mm) pieces so they soften at the same rate.
- Mince the garlic, grate the ginger, and zest the lemon before juicing it into a small bowl.
- Drain, rinse and pat dry the chickpeas.
- Chop the cilantro.
- Measure the couscous, raisins and broth and keep them within reach of the stove.
+ Show details− Hide details
Ready when: All ingredients are cut, measured and ready by the stove.
Tip: Prepping everything first matters here: once the spices go into the pot, the recipe moves fast.
Toast the almonds
- Set the empty pot over medium heat for 1 minute.
- Add the sliced almonds and toast, stirring constantly, for 2 to 3 minutes.
- Tip them onto a plate right away.
- Skip this step if you are leaving out the almonds.
+ Show details− Hide details
Ready when: Almonds are light golden at the edges and smell nutty.
Tip: Sliced almonds go from golden to burnt in seconds, so move them to a plate immediately.
Soften the vegetables
- Return the pot to medium heat and add the olive oil.
- When it shimmers, add the onion, carrot and ½ teaspoon of the salt.
- Cook, stirring often, for 5 to 6 minutes.
+ Show details− Hide details
Ready when: Onion is translucent and soft, and the carrot pieces are just tender when pierced with a spoon edge, with little browning.
Tip: If the onion starts to brown, lower the heat to medium-low so it stays sweet instead of bitter.
Bloom the spices
- Stir in the garlic, ginger and curry powder.
- Cook, stirring constantly, for 60 seconds so the spices toast in the oil.
+ Show details− Hide details
Ready when: The mixture smells fragrant and toasty, and the vegetables are coated in a deep yellow paste.
Tip: If the pan looks dry or the spices stick, splash in 1 tablespoon of the broth.
Warm the chickpeas
- Add the chickpeas and golden raisins.
- Stir to coat them in the spiced oil and cook for 2 minutes, so the chickpeas heat through and the raisins begin to plump.
+ Show details− Hide details
Ready when: Chickpeas are hot and evenly golden-yellow from the curry.
Bring the broth to a boil
- Pour in the broth and add the remaining ½ teaspoon salt.
- Raise the heat to high and bring to a full, rolling boil, about 2 to 3 minutes.
- Taste the liquid; it should taste slightly well-seasoned, because the couscous will absorb it.
+ Show details− Hide details
Ready when: Large bubbles break steadily across the whole surface of the liquid.
Tip: Don't add the couscous until the broth is fully boiling, or the grains turn gummy.
Steam the couscous
- Remove the pot from the heat.
- Pour in the couscous in an even layer and stir once, just to submerge it.
- Immediately cover with the lid and leave undisturbed for 5 minutes.
+ Show details− Hide details
Ready when: All the liquid is absorbed and the grains are swollen and tender with no hard center.
Tip: Don't lift the lid while it steams; the trapped steam is what cooks the grains.
Fluff and finish
- Uncover and fluff the couscous with a fork, using light lifting motions to break up clumps and mix in the vegetables, chickpeas and raisins.
- Fold in the lemon zest, lemon juice, cilantro and half the toasted almonds.
- Taste and add salt and pepper if needed.
- Serve topped with the remaining almonds.
+ Show details− Hide details
Ready when: Grains are separate and light, and the dish tastes bright and well seasoned.
Tip: Use a fork rather than a spoon; a spoon mashes the grains and makes them sticky.
Good to know
Tips
- Keep the liquid-to-couscous ratio at 1:1 by volume for instant couscous; extra liquid makes it mushy.
- Check the label on your curry powder; brands vary in heat and salt, so add salt gradually.
- For a creamier finish, stir 2 tablespoons of butter or plain yogurt into the hot couscous when fluffing.
- Serve with a spoonful of plain yogurt or a drizzle of harissa for contrast.
Make ahead
"Chop the onion, carrot, garlic and ginger and refrigerate in an airtight container up to 1 day ahead. The finished couscous can be made up to 1 day ahead and served warm or at room temperature; add the cilantro, lemon juice and almonds just before serving."
Storage & reheating
"Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months (without cilantro and almonds). Reheat in a covered skillet over medium-low heat or in the microwave with 1 to 2 tablespoons of water per serving, stirring halfway, until steaming hot. It is also good cold as a salad."
Substitutions
- golden raisins → chopped dried apricots or dried currants. Use the same weight; chop apricots into raisin-size pieces.
- low-sodium vegetable broth → water plus an extra ¼ teaspoon salt. The flavor will be lighter; add a little more curry powder if desired.
- fresh cilantro → flat-leaf parsley or fresh mint. Use the same amount for a milder fresh flavor.
- sliced almonds → pistachios or toasted pumpkin seeds. Use the same amount; for a nut-free dish, choose pumpkin seeds.
