So the kid was hungry, but not for something too heavy. I checked to see what was on hand and discovered a container of Mediterranean couscous in the pantry. Good, so now we have a base. Then there were some chickpeas left over from the night before, which I had previously placed in the toaster oven with a squirt of olive oil and a dash of smoked Spanish paprika (pimenton) and salt. I also had a touch of fresh cilantro around and half a container worth of chicken broth. Perfecto.
The Mediterranean (or Israeli) couscous is key because, unlike the standard boxed couscous, which is fine-grained and fluffy, the larger Mediterranean grain delivers the texture to provide a real good chew. It matters. Although the couscous can easily be made with either broth or water, I actually like the half and half combination of them. Then, a little salt and a touch of olive oil or butter are all you need to complete the couscous prep; if you have some favorite dried herbs, surely use them.
To complete, the chick peas are added at the very end of cooking, as well as the cilantro. Again, parsley, or any other fresh herb would work equally as well. The kid was cool with it as was, but for my money, you gotta toss in some sweet and crunch. For me, that’s roasted sunflower seeds or perhaps slivered almonds, and a handful of craisins or some other such dried fruit.
The kid was very happy.