Moroccan Couscous with Spiced Chickpeas and Pomegranate

Cranberry Pear & Persian Lime Moroccan Couscous with Spiced Chickpeas & Pomegranate 🌍✨

Ingredients:

For the couscous:

• 1 cup couscous
• 1 ¼ cup vegetable broth
• 2 tbsp Persian Lime Olive Oil
• ¼ tsp turmeric
• ¼ tsp ground cinnamon
• ¼ tsp salt

For the spiced chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp Persian Lime Olive Oil
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp coriander
• ¼ tsp salt

For the dressing:

• 3 tbsp Cranberry Pear Balsamic Vinegar
• 1 tbsp Persian Lime Olive Oil
• 1 tsp honey or maple syrup
• ½ tsp Dijon mustard
• 1 small garlic clove, minced

Toppings:

• ¼ cup pomegranate arils
• 2 tbsp toasted almonds or pistachios
• ¼ cup fresh mint and parsley, chopped
• Crumbled feta (optional)

Instructions:

1. Heat vegetable broth until hot but not boiling. Stir in turmeric, cinnamon, salt, and Persian Lime Olive Oil. Add couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
2. In a pan, heat Persian Lime Olive Oilover medium heat. Add chickpeas and spices (cumin, smoked paprika, coriander, salt). Sauté for 5 minutes until slightly crispy and fragrant.
3. In a small bowl, whisk together Cranberry Pear Balsamic, Persian Lime Olive Oil, honey, Dijon, and garlic.
4. Assemble the dish: Spread the couscous on a serving platter, top with chickpeas, drizzle with the dressing, and sprinkle with pomegranate, nuts, and fresh herbs. Add feta if using.
5. Serve warm or at room temperature—every bite is bursting with exotic flavors!
6. This pairing won’t last forever, so be sure to grab yours before it’s gone!