Baharat Chickpea Couscous ~
Pearl couscous with roasted chickpeas, carrots, and a warm blend of Middle Eastern spices.
Serve with Baked Falafel or Grilled Polenta.
Easy Middle Eastern Recipe
I like this recipe because it’s easy to make and pairs well with a variety of dishes. The couscous absorbs the rich flavors of the spices, while the roasted vegetables add sweetness and texture. Finished with a drizzle of lemon juice and fresh cilantro, this dish is both comforting and aromatic. It’s also versatile and can be served as a side dish or main course.
For those who are not familiar, Baharat is a staple spice blend commonly used throughout the Middle East and North Africa. It adds depth and flavor to a variety of vegetable, rice, and bean dishes. While the exact ingredients can vary, baharat spices typically include warm spices such as cinnamon, black pepper, cumin, and cloves, among others. The flavor is an earthy mix with smoky, sweet, and slightly spicy tones.
Ingredients for Baharat Chickpea Couscous
You will need the following:
- 1/2 cup pearl couscous (Israeli couscous)
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1 tablespoon pine nuts
- 15-ounce can chickpeas (garbanzo beans), drained and rinsed
- 1 cup carrots, chopped
- 1 1/2 teaspoons baharat spice blend
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ground black pepper, to taste
- 1 tablespoon cilantro, chopped
Ingredient Notes
- Pearl Couscous (Israeli Couscous): Also known as Israeli couscous, pearl couscous is larger than traditional couscous and has a slightly chewy texture, making it perfect for absorbing the flavors of the Baharat spice blend. Regular couscous will also work for this recipe but it will have a slightly different texture.
- Olive Oil: Used for cooking and to add richness to the dish. Olive oil also helps to coat the couscous and vegetables evenly.
- Pine Nuts: These add a crunchy texture and nutty flavor to the dish when toasted. They provide a delicious contrast to the softness of the couscous and chickpeas.
- Chickpeas (Garbanzo Beans): A good source of plant-based protein and fiber, chickpeas add heartiness to the dish. They also absorb the flavors of the Baharat spice blend well.
- Carrots: Carrots provide natural sweetness and vibrant color to the dish. They become tender when roasted, adding a comforting element to the couscous.
- Baharat Spice Blend: This aromatic blend of warm spices, including cinnamon, black pepper, cumin, and cloves, is the star flavor of the dish and adds a rich, earthy flavor with hints of sweetness and spice.
- Salt: Enhances the flavors of the other ingredients and helps to balance the dish’s overall taste.
- Lemon Juice: For a refreshing citrusy flavor and acidity to brighten up the dish. It also helps to cut through the richness of the olive oil and spices.
- Lemon Zest: Provides light and fresh citrus aroma and flavor, complementing the lemon juice.
- Ground Black Pepper: Adds very subtle heat; season to taste.
- Cilantro: Used as a garnish, cilantro adds a pop of fresh herbal flavor and vibrant green color to the finished dish.
How to Make Baharat Chickpea Couscous
STEP ONE: Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil; set aside.
STEP TWO: In a medium saucepan, bring 1 1/4 cups of water and a pinch of salt to a boil. Add the pearl couscous then reduce to low heat. Simmer for 12 minutes or until the couscous is cooked to an al dente consistency. Drain in a fine mesh strainer to remove any excess liquid. Drizzle with 1 teaspoon olive oil and toss gently to coat; set aside.
STEP THREE: While the couscous is cooking, spread the pine nuts in a single layer onto the baking sheet. Toast for 1 minute, or until light golden brown. Transfer to a cutting board and roughly chop.
STEP FOUR: In a large bowl, toss together the chickpeas, carrots, the remaining 1 tablespoon olive oil, baharat spice mixture, and salt.
STEP FIVE: Onto the baking sheet used for the pine nuts, spread the chickpea mixture in an single layer. Roast for 20 minutes, until the carrots are fork tender.
STEP SIX: Transfer the roasted chickpeas and carrots to the bowl with the couscous. Stir to combine.
STEP SEVEN: Drizzle with lemon juice and toss to coat. Season to taste with salt and black pepper.
STEP EIGHT: Sprinkle with lemon zest and cilantro. Serve warm or room temperature.
Optional Add-Ins
- Fresh Herbs – Stir in some chopped fresh parsley or mint for a burst of freshness.
- Crispy Baked Tofu – A great way to add more plant-based protein and turn this side dish into a main dish.
- More Roasted Vegetables – Roasted sweet potatoes, red onion, or eggplant all pair well with this dish.
- Crumbled Feta – Add as a finishing touch just before serving.
Storage
- Store leftovers in an airtight container in the refrigerator.
More Recipes You’ll Love!
- Cucumber Rice
- Pistachio Couscous
- Chickpea Rice Pilaf
- Lemon Roasted Potatoes
- Basmati Coconut Rice
- Curry Spiced Lentils
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Baharat Chickpea Couscous
Ingredients
- 1/2 cup pearl couscous Israeli couscous
- 1 tablespoon + 1 teaspoon olive oil divided
- 1 tablespoon pine nuts
- 15- ounce can chickpeas garbanzo beans, drained and rinsed
- 1 cup carrots chopped
- 1 1/2 teaspoons baharat spice blend
- 1/4 teaspoon salt or to taste
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ground black pepper to taste
- 1 tablespoon cilantro chopped
Instructions
- Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil; set aside.
- In a medium saucepan, bring 1 1/4 cups of water and a pinch of salt to a boil. Add the pearl couscous then reduce to low heat. Simmer for 12 minutes or until the couscous is cooked to an al dente consistency. Drain in a fine mesh strainer to remove any excess liquid. Drizzle with 1 teaspoon olive oil and toss gently to coat; set aside.
- While the couscous is cooking, spread the pine nuts in a single layer onto the baking sheet. Toast for 1 minute, or until light golden brown. Transfer to a cutting board and roughly chop.
- In a large bowl, toss together the chickpeas, carrots, the remaining 1 tablespoon olive oil, baharat spice mixture, and salt.
- Onto the baking sheet used for the pine nuts, spread the chickpea mixture in an single layer. Roast for 20 minutes, until the carrots are fork tender.
- Transfer the roasted chickpeas and carrots to the bowl with the couscous. Stir to combine.
- Drizzle with lemon juice and toss to coat. Season to taste with salt and black pepper.
- Sprinkle with lemon zest and cilantro. Serve warm or room temperature.
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