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This chickpea dish is fast, healthy and exotically flavoured. Perfect for a weeknight dinner in a hurry
Moroccan chickpeas over couscous is ready in half an hour tops
This particular recipe serves up chickpeas and veggies over couscous, which is even quicker to make than rice.
Chop up some vegetables, boil up a bit of veggie or chicken stock, and pop it all in a pan with a generous amount of spices and some raisins, and you’ve got yourself the makings of a Moroccan-inspired dish in less than half an hour.
I took the suggestion in the recipe and made it with zucchini instead of fennel. I also omitted the almonds.
Finally, I served it over whole wheat couscous so it was uber healthy. And delicious!