Moroccan · Main course
Shabbat Couscous with Chickpeas & Raisins
A gently sweet-savoury couscous for the Moroccan-Jewish Sabbath — light steamed grain crowned with chickpeas, cinnamon-scented raisins and softened onions, often served alongside dafina or a simple broth. The balance of nutty grain, earthy chickpeas and sweet raisins makes it a comforting, festive centrepiece.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Serves
- 6
- Level
- Medium
Ingredients
- 500 g medium couscous
- 4 tbsp oil or butter, divided
- 1/2 tsp salt and warm water for steaming
- 250 g cooked chickpeas
- 150 g raisins, soaked
- 2 onions, sliced
- 1 tsp cinnamon and a pinch of saffron
- 1 tbsp honey
Method
- 1
Moisten the grain
Sprinkle the couscous with salted water and 2 tbsp fat and rub the grains separate.
- 2
Steam twice
Steam 15 minutes, turn out, sprinkle with warm water, rest, then steam again 15 minutes until fluffy.
- 3
Cook the onions
Gently cook the sliced onions in the remaining fat with the cinnamon and saffron until soft and golden, then add the honey and raisins and cook to a sweet confit.
- 4
Warm the chickpeas
Warm the chickpeas through in a little water or broth.
- 5
Assemble
Mound the couscous, scatter over the chickpeas and top with the sweet onion-and-raisin confit before serving.
Chef's tips
- Steam rather than boil the couscous for a light, separate grain worthy of the Sabbath table.
- Soak the raisins so they plump and stay juicy in the sweet onion confit.
- Balance the honey with a little salt so the dish stays a savoury couscous with sweet accents.
Frequently asked questions
Can I serve this with dafina?
Yes; a light sweet-savoury couscous is a classic partner to the rich dafina, the two balancing each other on the Shabbat table.
Is it a full meal on its own?
With the chickpeas it is substantial and can stand alone, but it is often served alongside a stew or broth in the traditional way.