How to make
The water is boiled with 2 tbsp of olive oil and a little salt. Pour the hot water over the couscous and leave it to swell and absorb it.
Grate the peel of one lemon and mix it with finely chopped garlic cloves. Add that to the boiled chickpeas and stir.
In the remaining olive oil mix paprika, cumin, cinnamon, lemon juice, chopped mint leaves, chopped red onion, raisins and as much salt as you like.
In the bowl with chickpeas pour the swollen couscous and the mixture with onions and spices. Add the nuts - roasted or raw, as you like them.
Mix everything very well and season with more lemon juice or as much salt as you like.
The Moroccan couscous with chickpeas is served slightly hot or cold and can be served as a salad, appetizer, side dish or even a main course.
Gorgeous oriental taste!
Enjoy this wonderful couscous appetizer!
