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Foraging with Alexis Nikole Nelson.
This simple dish with a North African savory-sweet-spicy flavor profile requires no cooking beyond boiling water. Canned chickpeas add substance to fine-textured couscous and a good measure of fruity, peppery olive oil lends richness and carries all the flavors. Serve as a side to just about any type of poultry, meat or seafood, or offer it as a light vegetarian main.
ounce can chickpeas, rinsed and drained
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