Moroccan Spiced Chickpea and Carrot Ragout with Couscous Pilaf
A toothsome Moroccan spiced chickpea and carrot ragout served over a light and pillowy couscous pilaf.
Yield: 4 servings
For the ragout
  • 2 tbsp olive oil
  • 1 onion, chopped, ½ cup reserved for the couscous
  • 1 lb carrots, peeled and sliced
  • 2 cups chickpeas
  • 2 tbsp harissa
  • 1 tbsp ras el hanout
  • 6 oz dried cherries
  • 28 oz whole peeled tomatoes
  • 1.5 cups water
  • salt and black pepper, to taste
For the couscous
  • 1 tbsp olive oil
  • 10 oz couscous
  • 2 cups water
  • ½ tsp salt
  • dash of olive oil
  1. For the ragout, heat the olive oil in a large heavy-bottomed pot over medium heat.
  2. Set aside ½ cup of the chopped onions for the couscous. Place the remaining onion in the pot with the oil and saute for 3-4 minutes, or until tender. Stir in the carrots and cook for another 7-8 minutes, or until starting to soften.
  3. Add the chickpeas, harissa, and ras el hanout to the pot. Cook for 1-2 minutes, then stir in the dried cherries.
  4. Pulse the whole peeled tomatoes briefly in a food processor or blender and then add them to the pot along with the water. Bring to a boil and then lower to a simmer. Cook for 20 minutes. Season to taste with salt and black pepper.
  5. For the couscous, heat 1 tbsp olive oil in a small saucepan over medium-high heat. Add the remaining ½ cup of onion and cook until golden, about 2-3 minutes. Add the couscous to the pan and cook, stirring frequently, until toasted about 3 minutes. Add the salt and water. Bring to a boil and then cover and remove from the heat. Allow to sit for 8-10 minutes.
  6. Fluff the couscous with a fork and divide among 4 serving bowls. Top with the chickpea ragout and serve warm.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at