Moroccan Garbanzo Beans With Raisins Recipes

MOROCCAN GARBANZO BEANS WITH RAISINS

Steps:

• Cook onions and garlic in oil in 3-quart saucepan, stirring frequently, until tender, about 7 minutes.
• Add remaining ingredients except garbanzo beans.
• Heat to boiling; reduce heat.
• Cover and cook until squash is tender, about 8 minutes. If using leftover roasted squash, heat until warmed through.
• Stir in garbanzo beans.
• Simmer 5 minutes then serve with fresh rosemary or parsley scattered across servings.

COUSCOUS WITH GARBANZO BEANS AND GOLDEN RAISINS

Steps:

• Finely grate enough peel from lemon to measure 1 1/2 teaspoons; set lemon peel aside. Squeeze enough juice from lemon to measure 2 tablespoons. Combine 2 cups water, lemon juice, garlic oil and ground cinnamon in medium saucepan. Bring to boil. Simmer 1 minute. Remove from heat. Stir in 1 cup couscous. Cover and let stand until water is almost absorbed, about 5 minutes. Mix in garbanzo beans, golden raisins and reserved lemon peel. Cover and let stand 5 minutes longer. Fluff couscous with fork. Season to taste with salt and pepper. Transfer couscous to bowl and serve.

MOROCCAN GARBANZO BEAN AND FETA PITAS

Steps:

• Whisk together olive oil, white wine vinegar, and Moroccan spice blend in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 10 minutes to allow flavors to blend.
• Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in enough vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.