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May 07, 2013 at 02:19PM vs Jun 18, 2016 at 10:29AM
Morrocan Chick(en/pea) Salad
<h1>Time:</h1>
<p>Active Prep time: 30 minutes + 5 minutes for hydrating and cooking chickpeas</p>
<p>Cook time: 10 minutes</p>
<p>Total time: 45 minutes, but allow at least 9 hours for chickpeas to hydrate and cook. I don't recommend using canned chickpeas, as they have an unpleasant flavour and mushy texture.</p>
<p>Serves 2.</p>
<h1>Ingredients:</h1>
<h3>Couscous:</h3>
<ul>
<li>3/4 cup couscous</li>
<li>2/3 cup cooked chickpeas, chicken, or some combination of the two</li>
</ul>
<h3>Tasty Bits:</h3>
<ul>
<li>2 oranges</li>
<li>1/3 cup toasted sliced almonds</li>
<li>1/3 cup cucumber</li>
<li>1/4 cup olives</li>
<li>1/4 cup chopped mint (plus extra leaves for garnish)</li>
<li>1/4 cup chopped cilantro</li>
<li>3 cups lettuce</li>
<li>1/2 tbsp olive oil</li>
<li>1/2 tsp lemon juice or vinegar</li>
</ul>
<h3>Spices:</h3>
<ul>
<li>1/2 tbsp vegetable oil (e.g. olive, canola, peanut)</li>
<li>1 teaspoon ras el hanout</li>
<li>3/4 teaspoon ground cumin</li>
<li>3/4 teaspoon ground coriander</li>
<li>1/2 teaspoon preserved lemon</li>
<li>1/4 teaspoon salt</li>
<li>pinch of cayenne pepper</li>
<li>pinch of cinnamon</li>
</ul>
<h1>Directions (serves 2):</h1>
<p>This recipe has a ton of ingredients but it actually isn't that much work because couscous cooks really fast, and chickpeas don't require very much attention.</p>
<p>The day before, place a handful of chickpeas in a bowl with a pinch of salt and cover generously with water. Alternatively, cover chickpeas with boiling water 8 hours in advance. Chickpeas take about an hour of boiling to cook after soaking.</p>
<p>First, cook chickpeas by placing in a small pot with water and salt and boil for one hour.</p>
<p>Second, toast almonds. While they are toasting, section oranges (ask me how to do this quickly). Chop cucumber, olives, mint, and cilantro, and set aside.</p>
<p>Third, chop chicken into 1/2 inch cubes (I use pre-cooked chicken, but presumably you could do this with raw chicken as well).</p>
<p>Fourth, mix ras el hanout, cumin, coriander, salt, cayenne pepper, and cinnamon together. Place 1/2 tbsp vegetable oil in a medium sized pot, and heat until shimmering. Add spices, stir, and cook until fragrant, about 30 seconds. Add 1 1/8 cups of water and bring to boil. Add couscous, return to boil, then remove from heat and let stand for 1 minute. Add chicken, and let stand for an additional 4 minutes.</p>
<p>Fifth, while you are waiting for the couscous, emulsify lemon juice in olive oil and mix with lettuce. Also, rinse preserved lemon slice and chop into really small pieces, ideally almost a paste.</p>
<p>Fluff couscous with a fork. Add tasty bits, chickpeas, and preserved lemons to couscous, and mix. Serve over lettuce, and garnish with mint leaves.</p>