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Pearl Couscous with Chickpeas, Carrots, Golden Raisins & Warm Spices
Rana Madanat
November 13, 2025
A quick and flavorful pearl couscous recipe with protein-packed chickpeas, sweet golden raisins, and aromatic warm spices. Perfect for weeknight dinners or meal prep—ready in just 20 minutes!
Type of Cuisine:
Mediterranean
Prep Time: 10 minutes.
Cook Time: 15 minutes
How Many Servings?
2-4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 1/2 cup pearl couscous | |
| 2 1/2 vegetable or chicken broth | |
| 1 tablespoons olive oil | |
| 1 large shallot (or ½ red onion), finely sliced 1 | |
| cup diced carrots (about 1 large carrot) | |
| 2 garlic cloves, minced | |
| 1 can (15 oz) chickpeas, rinsed and drained | |
| 1/4 cup golden raisins | |
| 1/2 teaspoon ground cinnamon | |
| 1/2 teaspoon ground cumin | |
| 1/2 teaspoon sweet or smoked paprika | |
| 1/8 teaspoon cayenne pepper (optional, for heat) | |
| salt and pepper to taste | |
| 1 lemon zest + 1/2 lemon juice | |
| 1/4 cup pine nuts ( toasted ) | |
| 2 tablespoons fresh parsley chopped |
Preparation
1
Toast the Couscous
In a dry pan over medium heat, toast the pearl couscous until golden and fragrant, about 3-4 minutes, stirring frequently. This adds a lovely nutty flavor. Remove from the pan and set aside.
In a dry pan over medium heat, toast the pearl couscous until golden and fragrant, about 3-4 minutes, stirring frequently. This adds a lovely nutty flavor. Remove from the pan and set aside.
2
Sauté the Aromatics
In a medium saucepan, heat the olive oil over medium heat. Add the sliced shallots and cook for 2-3 minutes until softened and translucent. Add the diced carrots and cook for another 4-5 minutes until they begin to soften.
In a medium saucepan, heat the olive oil over medium heat. Add the sliced shallots and cook for 2-3 minutes until softened and translucent. Add the diced carrots and cook for another 4-5 minutes until they begin to soften.
3
Add Garlic, Raisins & Spices
Stir in the minced garlic, golden raisins, cinnamon, cumin, paprika, cayenne (if using), salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and bloom.
Stir in the minced garlic, golden raisins, cinnamon, cumin, paprika, cayenne (if using), salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are fragrant and bloom.
4
Add Chickpeas & Couscous
Add the chickpeas and toasted couscous to the pan. Stir everything together to coat with the spices.
Add the chickpeas and toasted couscous to the pan. Stir everything together to coat with the spices.
5
Simmer
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 10-12 minutes, or until the couscous is tender and all the liquid is absorbed.
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 10-12 minutes, or until the couscous is tender and all the liquid is absorbed.
6
Finish with Fresh Flavors
Remove the pan from the heat. Stir in the lemon zest, lemon juice, and chopped fresh herbs (parsley or cilantro). Fluff gently with a fork to separate the couscous pearls.
Remove the pan from the heat. Stir in the lemon zest, lemon juice, and chopped fresh herbs (parsley or cilantro). Fluff gently with a fork to separate the couscous pearls.
7
Garnish & Serve
Transfer to a serving bowl or platter. Sprinkle with toasted pine nuts and extra fresh herbs. Add fresh mint if desired. Serve warm or at room temperature.
Transfer to a serving bowl or platter. Sprinkle with toasted pine nuts and extra fresh herbs. Add fresh mint if desired. Serve warm or at room temperature.
Rana’s Notes!
Toasting the couscous: This optional step adds depth of flavor, but you can skip it if you're short on time.
Broth vs. water: Using broth instead of water makes a huge difference in flavor. If using water, add an extra pinch of salt.
Chickpea preparation: Make sure to rinse and drain canned chickpeas well to remove excess sodium and any metallic taste.
rot size: Dice the carrots to roughly the same size as the chickpeas and couscous pearls for uniform bites and even cooking.
Make ahead: This dish keeps well in the fridge for up to 4 days. The flavors actually deepen over time, making it perfect for meal prep.
Reheating: Add a splash of water or broth when reheating to refresh the couscous and prevent it from drying out.
Serving temperature: This is delicious both warm and at room temperature, so it's great for packed lunches or picnics.