Moroccan Spiced Chickpea Bowl with Preserved Lemon Yogurt and Herbed Couscous

Ingredients

• •1 cup couscous
• •1 1/4 cup vegetable broth
• •1 tablespoon olive oil
• •1 onion, finely diced
• •3 garlic cloves, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon ground cinnamon
• •1 can (15 oz) chickpeas, drained and rinsed
• •1 cup diced tomatoes
• •1 cup baby spinach, chopped
• •1/4 cup chopped fresh parsley
• •1/4 cup chopped fresh cilantro
• •1/4 teaspoon salt (or to taste)
• •1/4 teaspoon black pepper
• •1/2 cup plain yogurt
• •1 preserved lemon, finely minced
• •1 lemon, juiced
• •2 tablespoons slivered almonds, toasted (optional for garnish)
• •1 tablespoon pomegranate seeds (optional for garnish)

Instructions

1. 1

   Bring the vegetable broth to a boil in a medium saucepan. Stir in the couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

2. 2

   In a large skillet, heat olive oil over medium heat. Add the finely diced onion and cook until softened, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and ground cinnamon, and cook for 1–2 minutes until fragrant.

4. 4

   Add the chickpeas and diced tomatoes to the skillet. Simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.

5. 5

   Add the chopped baby spinach to the skillet and cook for an additional 2–3 minutes, until wilted.

6. 6

   Stir in the chopped parsley, chopped cilantro, salt, and black pepper, adjusting seasoning as needed.

7. 7

   In a small bowl, mix the plain yogurt with the finely minced preserved lemon and a tablespoon of lemon juice. Stir well to combine.

8. 8

   Plate the cooked couscous, top with the spiced chickpea mixture, and add a dollop of preserved lemon yogurt.

9. 9

   Garnish with slivered almonds and pomegranate seeds if desired. Serve immediately.