A delightful couscous dish featuring chickpeas and apricots, enhanced with warm spices and a hint of citrus.
Finely chop the onion and garlic.
Chopping the onion and garlic finely ensures they cook evenly and release their flavors.
Heat the olive oil in a saucepan over medium heat. Add the onion and garlic, cooking until softened.
Stir frequently to prevent the garlic from burning, which can make it bitter.
Stir in the cinnamon and paprika, cooking for 1 minute to toast the spices.
Toasting the spices enhances their aroma and flavor.
Add 1 1/4 cups of water and bring to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes.
Letting the couscous steam covered ensures it absorbs all the liquid and becomes fluffy.
Fluff the couscous with a fork and stir in the chickpeas, apricots, lemon zest, and juice.
Mix gently to avoid breaking the couscous grains.
Season with salt and pepper to taste, and garnish with chopped parsley.
Adding fresh parsley at the end gives a vibrant color and fresh taste.
Serve the couscous warm in a serving bowl.
Serve immediately to enjoy the dish at its best temperature and texture.
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