Lebanese Cous Cous with Chickpeas

Lebanese Cous Cous with Chickpeas

I much prefer the larger pearl/Lebanese style cous cous over the smaller, grainier variety. The big semolina pearls are lusciously creamy – especially when cooked with a little olive oil. This particular cous cous is from Idaho and Zursun Beans – they’re absolutely fabulous.

Rounding out the dish are some thinly sliced and peeled cucumbers seasoned with just lime and salt (left for a half hour in the fridge), pan fried chickpeas with garlic/smoked paprika, and some spinach cooked in Patak’s curry paste concentrate (much like I did here).

Lebanese Cous Cous with Chickpeas

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