Chickpea Couscous
2 tbsp olive oil
1 onion, diced small
2 cups Israeli couscous
1 can chickpeas, rinsed and drained
3-4 cups chicken or vegetable stock
1/2 tsp allspice
salt and pepper, to taste
Method:
Saute the onion in olive oil until golden. Add the couscous and saute until toasted and fragrant (add more oil, if needed). Add the allspice, salt, pepper, chickpeas and stock and bring to a boil. Reduce the heat and simmer for 8-10 minutes, until couscous is tender and cooked through.
When you say CousCous I know exactly what you mean but my Israeli friend’s daughter is living with me and she gets s weirded out because she says in Israel this product is called Ptitim. We have a loud debate every time I make it despite the bag clearly stating: Coucous! Drives me insane- I am going to show her this recipe as further proof that this food item is indeed COUSCOUS and not ptitim.
Thanks!
There’s a difference between Israeli couscous (what this is – also called ptitim) and instant couscous so she is not wrong :)