Cookish

Couscous with Chickpeas, Dates and Scallions

Name: Couscous with Chickpeas, Dates and Scallions
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Ingredients: 1 cup couscous; 15½ ounce can chickpeas, rinsed and drained; 2 tablespoons harissa paste; ½ cup pitted dates, chopped OR ½ cup dried apricots, chopped; Kosher salt and ground black pepper; 1 cup boiling water; ¼ cup extra-virgin olive oil; 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice; 1 bunch scallions, thinly sliced; Optional garnish: Chopped pimento-stuffed green olives OR chopped toasted pistachios OR toasted sliced almonds OR a combination

By Rose Hattabaugh

4 Servings

20 minutes

This simple dish with a North African savory-sweet-spicy flavor profile requires no cooking beyond boiling water. Canned chickpeas add substance to fine-textured couscous and a good measure of fruity, peppery olive oil lends richness and carries all the flavors. Serve as a side to just about any type of poultry, meat or seafood, or offer it as a light vegetarian main.

4

Servings

20 minutes

Ingredients

1

cup couscous
15½

ounce can chickpeas, rinsed and drained

Reviews

Dan P.

May 20, 2025

Works for pearl couscous too

I found this looking for a pearl couscous recipe then saw that it was for the regular kind. Tried it anyway with 3 cups of water cooked until done with little water left. Winner.

Travis R.

December 28, 2022

Delicious

I loved this! Don't skimp on the dates, they get super plump and it's nice to get little bursts of sweetness from time to time.

Daniel H.

We tried this recipe and the cous cous wasn't nearly done with a cup of water and waiting. Did I do something wrong? Anyone else?

Lynn C.

Hi Daniel -

I'm not sure what might have gone wrong for you. Did you use regular couscous, not pearl couscous? Did you measure the water *after* boiling it? If you measure before and don't re-measure it's possible some of the water evaporated during boiling and you ended up with less than a cup. We don't specify what to cover the bowl with, but I would recommend covering it with foil or plastic wrap to make a more tight-fitting seal. Hopefully these tips are helpful for next time!

Best,
The Milk Street Team

Emily B.

This was great. I was a little worried based on the above comment, but my couscous cooked quickly and easily.

Cora D.

This recipe also worked for me, no issues with the couscous cooking. This is good both warm and cold. I add feta and parsley and/or cilantro when it's on hand.

Couscous with Chickpeas, Dates and Scallions

4

20 minutes

Ingredients

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