Spiced couscous with chickpeas and dried fruit

Prepare the containers with all the ingredients and then let Liffo cook this spicy couscous for you, inspired by the flavours of North Africa.

Follow the steps shown on the screen and start the container loading procedure.

Tray 1

Add 25 g of extra virgin olive oil, 150 g of cooked chickpeas, 30 g of spring onions cut into julienne strips and ½ teaspoon of curry powder.

Distribute the ingredients evenly: Liffo will start by gently browning them, which will release the aromas of the spices and flavour the chickpeas.

Tray 2

Add 50 g of finely chopped dried apricots, 30 g of pine nuts and 30 g of raisins (in the photo below, we also added some almonds we had in the kitchen).

These ingredients will give the dish its typical sweet and toasted flavour, creating a harmonious contrast with the spices.

Tray 3

Add 250 g of pre-cooked durum wheat couscous, 5 Liffo measuring spoons of fine salt, 1 pinch of black pepper and ½ teaspoon of turmeric powder.

No need to stir: Liffo will mix everything evenly during the absorption cooking phase.

Tray 4

Add 35 g of extra virgin olive oil and 10 g of lemon juice.

This final addition will give the dish freshness and roundness, balancing the spices and sweetness of the dried fruit.

Once all the containers are ready, follow the instructions on the screen and start the recipe — or schedule it for up to 24 hours later.
Liffo’s integrated refrigeration system will keep the ingredients fresh until cooking time.

As soon as you press ‘Start’, Liffo begins to build the flavour starting from the aromatic base.

The extra virgin olive oil welcomes spring onions, chickpeas and curry: gentle browning releases the spicy aromas and makes the chickpeas even softer and tastier.

Then pine nuts, raisins and dried apricots are added. The heat revives them, softens the fruit and lightly toasts the dried fruit, creating a mix of textures and enveloping aromas.

It’s time for the couscous: Liffo adds it together with the spices and salt, then precisely measures the liquids and temperature. The grains slowly absorb the seasoning, swelling and becoming soft and well separated.

Finally, raw oil and lemon juice are added and incorporated with delicate movements. The result is a fragrant couscous, golden in colour thanks to the turmeric, with perfectly balanced sweet, citrus and spicy notes.

When the programme ends, you will find a warm, soft and fragrant dish, ready to serve as it is or with the addition of fresh herbs.