SPICY COUSCOUS WITH CHICKPEAS AND PINE NUTS
This North African dish of couscous is warm, buttery, nutty, and spicy. The saffron adds a lovely yellow color to go well with the chicken dish above.
Ingredients:
5 cups chicken stock
3 ⅓ cups couscous
2 cups yellow onion, finely chopped
1 cup cooked chickpeas
6 tablespoons butter
½ cup toasted pine nuts
¼ cup fresh parsley, chopped
1 tablespoon fresh garlic, minced
1 teaspoon saffron threads
¼ teaspoon white pepper
Directions:
In a large saucepan melt the butter and sauté the garlic and onions until soft. Add the chicken stock and bring to boil, then lower to a simmer. Pour in the couscous grain, the saffron, parsley, chickpeas, and pine nuts. Stir until ingredients are mixed in. Remove from the heat, cover and let stand for 5 minutes so the grains can absorb the moisture. Uncover, fluff with a fork, add salt and pepper to taste. Note: One can always substitute cooked quinoa for a gluten-free alternative and vegetable stock for vegetarians.
Correspondences:
Butter is of water, chicken stock is water earth of air, and parsley is of air. Chickpeas are of earth, and couscous is a form of semolina or the granules of durum wheat, which is air of earth. Garlic, white pepper, and saffron are of fire, onion is water of fire, and pine nuts are air of fire.
