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Couscous with Chickpeas, Dates and Scallions

Couscous with Chickpeas, Dates and Scallions

By Rose HattabaughOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    20 minutes
  • Rating

This simple dish with a North African savory-sweet-spicy flavor profile requires no cooking beyond boiling water. Canned chickpeas add substance to fine-textured couscous and a good measure of fruity, peppery olive oil lends richness and carries all the flavors. Serve as a side to just about any type of poultry, meat or seafood, or offer it as a light vegetarian main.

Ingredients
  • 1

    cup couscous

  • 15½

    ounce can chickpeas, rinsed and drained

  • 2

    tablespoons harissa paste

  • ½

    cup pitted dates, chopped OR ½ cup dried apricots, chopped

  • Kosher salt and ground black pepper

  • 1

    cup boiling water

  • ¼

    cup extra-virgin olive oil

  • 1

    tablespoon grated lemon zest, plus 3 tablespoons lemon juice

  • 1

    bunch scallions, thinly sliced

  • Optional garnish: Chopped pimento-stuffed green olives OR chopped toasted pistachios OR toasted sliced almonds OR a combination

In large bowl, combine the couscous, chickpeas, harissa, dates, 1 teaspoon salt and ½ teaspoon pepper. Stir in the boiling water, cover and let stand until absorbed, about 10 minutes. In a small bowl, whisk together the oil and lemon zest and juice. Using a fork, fluff the couscous mixture. Add the oil mixture and scallions, then toss. Season with salt and pepper.