Moroccan-Style Couscous

This dish was inspired by a meal I had at a local Moroccan restaurant. By itself, couscous is rather blah, but this is a delicious side that can easily be adapted to suit your own palate. This will serve four easily as a side, two as a main (more if you add lots of vegetables to it!)

1 Tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tsp paprika
1/4 - 1/2 tsp cayenne pepper

2 1/2 cups water
1 Tbsp butter
2 cups uncooked couscous

3 Tbsp dried parsley
1 tsp salt
1/4 c lemon juice
1/4 cup olive oil
1 can chickpeas, drained and rinsed

Heat the olive oil over medium heat. Saute onion until almost translucent, then add garlic at the very end. Add spices, stir for 30 seconds, and remove from heat. Set aside.

Bring water and butter to a boil. Add couscous, stir, cover with a lid and remove from heat. Let sit 5 minutes until all liquid is absorbed.

Fluff couscous with a fork, and fold in onions, parsley, salt, lemon juice, olive oil and chickpeas. Adjust seasonings to taste.

To make this side into a full meal, add sauteed or roasted vegetables such as zucchini, carrots, eggplant, peppers, cherry tomatoes, etc. Roasted or grilled chicken or lamb would also make a great meat addition, either mixed in or on the side.