Chef's Table

Smoked Garbanzo Bean Couscous

This Smoked Garbanzo Bean Couscous salad recipe compliments the Moroccan theme, full of wonderful flavors, particularly from the smoked garbanzo beans that accentuate the smoky essence of the dish.

CourseFamily Style, Salad
CuisineBeer Cuisine, Moroccan, Vegan, Vegetarian
SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
Food SectionBeans, Citrus, Herbs, Starch
Cooking MethodSteaming
BreweryAllagash Brewing Co., Beer Advocate
KeywordCooking with Beer

Servings	Prep Time
8guest	10minute

Passive Time

20minute

Servings	Prep Time
8guest	10minute

Passive Time

20minute

Ingredients

Smoked Garbanzo Bean Ingredients:

10ounce garbanzo beans, canned,drained and rinsed

Cous Cous Liquid Ingredients:

11.2ounce Wit Bier,such as Allagash White or other Wit Bier
2teaspoon lemons, preserved
10each apricots, driedchopped
1/2each orange, juiced

Cous Cous Dry Ingredients:

1 1/2cup cous cous
1teaspoon salt, sea
2tablespoon oil, olive
1each orange zest,

Cous Cous Salad Ingredients:

2each bell peppers, red, yellow or orange,roasted, seeded and julienned
1/4bunch cilantro, freshleaves only
1/4bunch mint, fresh,leaves only
2tablespoon onion, red,peeled and diced fine
1/2each orange, juiced
1tablespoon oil, olive

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

Try This Recipe with this Smoked Garbanzo Bean Couscous: