Spicy Chickpea Couscous

We have all been there, a friend or family member(s) turn up unexpectedly on Boxing Day, and you’re now wondering how you’re going to make enough to go around, while hosting. So, if you’re anything like me, you want something really quick and easy, that feeds plenty and that tastes like you haven’t just thrown a few items in a pan. Couscous, is all of these things.

This is probably one of the easiest and most delicious things I make, for when I want to prep meals ahead of time, or when I know that there will be lots of hungry mouths round the table. This recipe is mildly spicy but if you want to tame it down you can swap the sauce for a barbecue base, for a smoky couscous, or ramp up the heat with a hug dose of chilli, either way, this is a great base for a good solid dish.

All couscous has slightly different timings, so always read the packet first to check, this goes for the amount of water you will need to add to, though I usually go for a 2 cups of couscous to 1 cup of water, and then top it up if necessary.


2 cups x couscous

1 – ½ cups x boiling water

1 x vegan stock cube

8 tablespoons x jerk sauce 

1 cup x chickpeas (rinsed and drained)

2 tablespoons x garlic puree

Method – 

1. Place the couscous, stock cube and water into a bowl and place a lid over the top of the bowl, (usually for 10 minutes or so, but as mentioned above, check the packaging of your couscous).

2. Place garlic and chickpeas in a large saucepan and stir well, coating the chickpeas in the garlic on a low heat, for 5 minutes, before pouring in the jerk sauce and stirring again.

3. Once couscous is ready, add to the chickpea and sauce.

4. Stir well to blend the chickpeas in with the couscous and sauce.

5. Serve immediately, in a large bowl with a serving spoon.

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