Spiced Couscous with Chickpeas and Dried Fruit

Name: Spiced Couscous with Chickpeas and Dried Fruit
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4
Ingredients: 60 g extra virgin olive oil; 150 g cooked chickpeas; 30 g spring onions julienned; 0.5 teaspoons curry powder; 50 g pine nuts; 50 g dried apricots in small dice; 30 g soaked raisins whole; 250 g pre-cooked durum wheat couscous; 5 Liffo spoons fine salt; 1 pinch black pepper; 0.5 teaspoons ground turmeric; 10 g lemon juice

Prep time:: 15 min
Cook time:: 21 min
Total time:: 36 min
Serves:: 4

Ingredients

for 4 servings

extra virgin olive oil 60 g
cooked chickpeas 150 g
spring onions 30 g julienned
curry powder 0.5 teaspoons
pine nuts 50 g
dried apricots 50 g in small dice
soaked raisins 30 g whole
pre-cooked durum wheat couscous 250 g
fine salt 5 Liffo spoons
black pepper 1 pinch
ground turmeric 0.5 teaspoons
lemon juice 10 g

Allergens: gluten, tree nuts, mustard, sulphur dioxide and sulphites

Curry and turmeric alongside dried apricots and raisins are the mark of a kitchen — North African and Middle Eastern — where sweet and spiced are not opposites. The chickpeas give substance, the dried fruit the counterpoint, and the lemon at the end brings it all back into line. But enough talking — let's go straight to loading the ingredients into Liffo!

Setting up Liffo

Container 1

In the first container put 25 g of extra virgin olive oil, 150 g of cooked chickpeas, 30 g of spring onions, julienned and 0.5 teaspoons of curry powder.

Nel primo contenitore mettete 25 g di olio extravergine di oliva, 150 g di ceci cotti, 30 g di cipollotti a julienne e 0.5 cucchiaini di curry in polvere.

Container 2

In the second container put 50 g of pine nuts, 50 g of dried apricots, in small dice and 30 g of soaked raisins, whole.

Nel secondo contenitore mettete 50 g di pinoli, 50 g di albicocche secche a dadini piccoli e 30 g di uvetta essiccata previo ammollo intera.

Container 3

In the third container put 250 g of pre-cooked durum wheat couscous, 5 Liffo spoons of fine salt, 1 pinch of black pepper and 0.5 teaspoons of ground turmeric.

Nel terzo contenitore mettete 250 g di cous cous precotto di grano duro, 5 cucchiai Liffo di sale fino, 1 pizzico di pepe nero e 0.5 cucchiaini di curcuma in polvere.

Container 4

In the fourth container put 35 g of extra virgin olive oil and 10 g of lemon juice.

Nel quarto contenitore mettete 35 g di olio extravergine di oliva e 10 g di succo di limone.

Select when the recipe should be ready

Liffo needs 21 minutes of cooking for this dish.

Tips

Ideal precooked couscous which requires cooking by absorption. Prefer medium or coarse grain. Pine nuts can be replaced as desired by unsalted peanuts, cashews or almonds.

Plating

Season to taste with extra virgin olive oil raw, fresh mint or basil leaves and a few drops of lemon juice.

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Let Liffo cook it

Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.

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