Tested till perfect Chickpea, Feta and Raisin Couscous
Chickpea, Feta and Raisin Couscous
Photography by Matthew Kimura

Chickpea, Feta and Raisin Couscous

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 tbsp 1tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1 cup 1cupdrained rinsed canned chickpeas
  • 2 tbsp 2tbspraisinraisins or currants
  • 1/2 tsp 1/2tspground cumin
  • 1-1/2 cups 1-1/2cupsvegetable stock
  • 1 cup 1cupwhole wheat couscous or couscous
  • 1/2 cup 1/2cupcrumbled feta cheese
  • 2 tbsp 2tbspchopped fresh parsley
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In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, chickpeas, raisins and cumin stirring often, until softened, about 4 minutes.

Pour in vegetable stock; bring to boil. Stir in couscous . Remove from heat. Cover and let stand for 5 minutes.

Add feta cheese and parsley; fluff with fork.

Nutritional Information Tip: For a unique presentation

pack couscous into 6-oz (175 mL) greased custard_cups

ramekins or timbale rounds

then invert onto plates.

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