Cuscús especiado a la marroquí

Ingredientes

• 100 grams couscous (Moroccan - note 1)
• 100 grams onion (yellow or white skin)
• 10 grams garlic (2 to 3 cloves crushed)
• 1 gram cumin (ground)
• 1 gram ginger(ground)
• 1 Pinch cinnamon (powder)
• 25 grams dried apricots (note 2)
• 30 grams almonds (whole roasted - note 3)
• 80 grams chickpeas (tinned)
• 10 grams olive oil (extra virgin)
• 150 grams chicken stock (or water)
• 6 grams cilantro

Preparación

1. 1

   Heat olive oil in a saucepan over medium heat. Add finely chopped onion and minced garlic. Season with salt and cook until soft and translucent.

2. 2

   Add drained tinned chickpeas, ground ginger, cinnamon, ground cumin, chopped almonds, chopped dried apricots, and chicken stock (or water). Season with a bit more salt, then bring to a boil.

3. 3

   Once boiling, add couscous. Remove from heat, cover with a lid, and set a timer for 6 minutes.

4. 4

   After 6 minutes, fluff the couscous with a fork. Finely chop cilantro leaves and add to the couscous.