Couscous with Chickpeas, Dates and Scallions

4 Servings

20 minutes

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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.



20 minutes


  • 1

    cup couscous

  • 15½

    ounce can chickpeas, rinsed and drained

Travis R.
December 28, 2022
I loved this! Don't skimp on the dates, they get super plump and it's nice to get little bursts of sweetness from time to time.
Daniel H.

We tried this recipe and the cous cous wasn't nearly done with a cup of water and waiting. Did I do something wrong? Anyone else?

Lynn C.

Hi Daniel -

I'm not sure what might have gone wrong for you. Did you use regular couscous, not pearl couscous? Did you measure the water *after* boiling it? If you measure before and don't re-measure it's possible some of the water evaporated during boiling and you ended up with less than a cup. We don't specify what to cover the bowl with, but I would recommend covering it with foil or plastic wrap to make a more tight-fitting seal. Hopefully these tips are helpful for next time!

The Milk Street Team

Emily B.

This was great. I was a little worried based on the above comment, but my couscous cooked quickly and easily.

Cora D.

This recipe also worked for me, no issues with the couscous cooking. This is good both warm and cold. I add feta and parsley and/or cilantro when it's on hand.