Couscous Pilaf

This is a easy and impressive side dish. Couscous pilaf takes very little time or effort, and the end result is fabulous.

I served mine for lunch for a friend, along with a spicy skillet chicken (which I need to work on before posting), and my trusty roasted Delicata squash with Za'atar.

1 cup couscous

1¼ cups chicken or vegetable stock

1 can of drained chickpeas

2 Tbsps butter

1/4 cup finely chopped red onion

1/3 cup dried cherries, cranberries, or raisins (I used cherries and they were a good mix of tart and sweet)

2 Tbsps finely chopped mint

2 Tbsps finely chopped coriander

1 Tbsp finely chopped candied clementine (if you don't feel like making this, just skip this in the recipe, or add the zest of one orange and 2 tsps of maple syrup for a similar effect)

Generous pinch of saffron

1/8 tsp turmeric

Salt to taste

Place all of the ingredients except for the couscous in a saucepan over medium heat. Bring to a boil.

While the mixture is heating up, measure the couscous into your serving bowl.

As soon as the liquid has boiled, pour it over the couscous. Stir to combine.

Cover the couscous dish with a plate and set aside for five minutes.

When the time is up, remove the dish and fluff the couscous up with a fork.