Couscous with chickpeas and raisins

Ingredients

For 2 people

• 1 tbsp olive oil
• 3 oz yellow onion, finely chopped
• 1 tsp minced garlic
• 1/4 tsp kosher salt
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/8 tsp black pepper
• 1 1/2 cups low-sodium vegetable broth
• 1 cup dry couscous
• 3/4 cup canned chickpeas, drained and rinsed
• 1/4 cup raisins
• 1 tbsp lemon juice
• 1/4 oz flat-leaf parsley, chopped
• 2 tbsp sliced almonds

Method

1. Toast the almondsSet a 10-inch skillet over medium heat and add the 2 tbsp sliced almonds. Stir constantly for 2 to 3 minutes until the slices are lightly golden and smell nutty, then scrape them onto a plate. Keep them moving so they do not go from pale to burnt in a few seconds.
2. Soften the onionReturn the skillet to medium heat and add 1 tbsp olive oil, the 3 oz finely chopped yellow onion, and 1/4 tsp kosher salt. Cook for 4 minutes, stirring often, until the onion is translucent and just beginning to take on color at the edges. If the pan runs hot, lower the heat so the onion softens without browning deeply.
3. Bloom the spicesStir in 1 tsp minced garlic, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, and 1/8 tsp black pepper. Cook for 30 seconds, just until fragrant, then immediately add 1 1/2 cups low-sodium vegetable broth, 3/4 cup drained chickpeas, and 1/4 cup raisins. Bring the mixture to a gentle simmer and cook for 3 minutes so the raisins plump and the chickpeas heat through.
4. Steam the couscousWhile the broth simmers, put 1 cup dry couscous in a medium heatproof bowl. Pour the hot broth, chickpeas, and raisins over the couscous, then cover tightly with a plate or lid. Let it stand off the heat for 5 minutes so the grains absorb the liquid and steam evenly.
5. Fluff and finishUncover the bowl and fluff the couscous with a fork, breaking up any clumps from the outside in. Drizzle in 1 tbsp lemon juice and fold in 1/4 oz chopped parsley. Use a light hand so the grains stay separate instead of turning pasty.
6. Add the crunchSpoon the couscous into a shallow serving bowl or onto plates. Scatter the toasted almonds over the top for contrast, keeping the nuts on the surface so they stay crisp. If any chickpeas are tucked low in the bowl, lift them to the top for a more even look and bite.
7. Serve warmServe immediately while the couscous is fluffy and the almonds are still crisp. A shallow bowl works better than a deep one because it shows the separate grains, raisins, and chickpeas clearly and keeps the texture from compressing.