Spiced Chickpea Couscous with Preserved Lemon & Olives

This vibrant couscous dish combines protein-rich chickpeas with the tangy flavors of preserved lemon and briny olives, creating a meal that's both satisfying and refreshing. The spice blend of cumin, cinnamon, and paprika complements the earthiness of chickpeas while the preserved lemon adds a distinctive North African accent. Perfect as a light lunch or vegetarian dinner, this recipe comes together quickly while delivering restaurant-quality flavors. Learn the traditional technique of building layers of flavor and how to achieve the perfect tender chickpea texture every time. The preserved lemon's unique salty-sour profile transforms this simple dish into something truly memorable. Ingredients: - 2 cups medium-grain couscous (Kenz or Dalia recommended) - 3 cups vegetable broth - 2 cans chickpeas, drained and rinsed - 1 preserved lemon, finely chopped - 1 cup green olives, pitted - 1 large onion, diced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon ground cumin - ½ teaspoon cinnamon - ½ teaspoon paprika - Salt and pepper to taste - Fresh cilantro for garnish Instructions: 1. Heat olive oil in a large pot and sauté onions until golden 2. Add garlic and cook for 1 minute until fragrant 3. Stir in cumin, cinnamon, and paprika 4. Add chickpeas, preserved lemon, and olives 5. Pour in broth and bring to a simmer 6. Cook for 15 minutes to allow flavors to meld 7. Steam couscous according to package directions 8. Fluff with fork and combine gently with the chickpea mixture 9. Garnish generously with fresh cilantro 10. Serve warm with additional broth on the side Serves: 4-6 | Cooking time: 30 minutes Best enjoyed with a squeeze of fresh lemon juice over the top.