Smoked Garbanzo Bean Couscous

Smoked-Garbanzo-Bean-Cous-Cous-96This side salad compliments the Moroccan theme, full of wonderful flavors, particularly from the smoked garbanzo beans that accentuate the smoky essence of the dish. Moreover, couscous is so good, they repeat the name twice!  Try this recipe with Cherrywood Smoked Moroccan Spiced-Rubbed Leg of Lamb and top with Kriek Pomegranate Barbecue Sauce.

Serves: 6–8 as a side dish

 

Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Jul 2009 | Issue #31

Smoked Garbanzo Bean Couscous
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This side salad compliments the Moroccan theme, full of wonderful flavors, particularly from the smoked garbanzo beans that accentuate the smoky essence of the dish
Servings Prep Time
8 guest 10 minute
Passive Time
20 minute
Servings Prep Time
8 guest 10 minute
Passive Time
20 minute
Smoked Garbanzo Bean Couscous
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This side salad compliments the Moroccan theme, full of wonderful flavors, particularly from the smoked garbanzo beans that accentuate the smoky essence of the dish
Servings Prep Time
8 guest 10 minute
Passive Time
20 minute
Servings Prep Time
8 guest 10 minute
Passive Time
20 minute
Ingredients
Smoked Garbanzo Bean Ingredients:
Cous Cous Liquid Ingredients:
Cous Cous Dry Ingredients:
Cous Cous Salad Ingredients:
Servings: guest
Units:
Instructions
Smoked Garbanzo Beans Directions:
  • Open the can of garbanzo beans and rinse them well. Dry on a paper towel and add to a bowl. Lightly season the beans with a touch of olive oil and salt, tossing to evenly distribute. Place the beans in either a small ovenproof pan, or a make shift tray out of double-lined aluminum foil with a few small holes poked in the bottom. Spread the beans in one layer and place in a smoker, heated to 250°F | 121°C – 300°F | 149°C for one and a half hours. The beans will be slightly dry, but absorb a wonderful smoke flavor. Smoking the beans is optional. Rinsed canned beans can be substituted.
Cous Cous Liquid Directions:
  • In a medium-sized pot over medium heat, add the Allagash White or other Wit Bier, preserved lemons, apricots and juice of half an orange (zested first). Bring this beer mixture to a boil.
Cous Cous Dry Directions:
  • In a small bowl, add the couscous, salt, oil and orange zest, mixing together with your fingers to evenly distribute the oil over the individual grains. This will help create a light and fluffy finished texture.
  • Once the liquid is boiling, add the couscous and stir well, covering with a lid and removing from the heat. Let the cous cous sit for 20 minutes to cook. Once finished, using a fork, flake the little couscous pearls gently to separate them.
Cous Cous Salad Directions:
  • In large bowl, mix together the bell peppers, cilantro, parsley, mint, red onion, orange juice and olive oil. Season lightly with salt and pepper, and add the cooked couscous and garbanzo beans. Toss the ingredients together until evenly distributed with the vegetables. This salad can be served warm or at room temperature. This salad can be made in advance and will keep sealed and refrigerated for 2 days before serving.
Recipe Notes
Sean Paxton

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