Saffron Chickpeas with Whole Wheat Couscous, Dried Figs, Raisins & Mint

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Bring the flavors of the Mediterranean to your table with this vibrant Saffron Chickpeas recipe, featuring whole wheat Israeli couscous, sweet dried figs, golden raisins, and fresh mint. Inspired by the Greek tradition of kouskousi, this dish is a celebration of plant-based protein and ancient ingredients like saffron and extra virgin olive oil. Naturally vegan and packed with fiber, this comforting main or side dish is perfect for healthy weeknight dinners, meal prep, or entertaining. The combination of legumes and grains creates a complete protein, making it an ideal choice for anyone following the Mediterranean diet or seeking nutritious, flavorful meals.

Course pasta

Cuisine Mediterranean diet, vegan

Keyword figs and raisins, Greek saffron, healthy Mediterranean dinner, Israeli couscous, kouskousi, legumes and grains, easy Greek recipes, Mediterranean chickpea recipe, plant-based protein recipes, saffron chickpeas, vegan comfort food, vegan Greek recipes

PREP TIME 10 minutes

COOK TIME 20 minutes

SERVES 6

Ingredients

4 tablespoons extra virgin Greek olive oil
1 large red onion chopped
1 large carrot peeled, sliced lengthwise, and then into thin half-moons
1 garlic clove chopped
1 cup uncooked whole wheat Israeli couscous
3 cups low-sodium vegetable broth
Sea salt and freshly ground black pepper to taste
1 generous pinch Greek saffron aka Krokos Kozanis
4 cups cooked good-quality canned chickpeas, rinsed and drained
4 dried figs preferably kalamata or from Kymi (Evia), chopped
⅓ cup golden raisins or Corinthian currants
½ cup finely chopped fresh mint
Finely grated zest of 1 orange or lemon as desired

Instructions

In a large wide pan or deep skillet, heat half the olive oil over medium-high heat. Add the onion and carrot and sauté until softened and lightly colored, about 10 minutes. Add the garlic and swirl it around for about half a minute to release its aroma.
Add the couscous and hot broth. Bring to a simmer over medium heat, season with salt, and stir in the saffron. Cook until the liquid has been absorbed and the couscous is al dente, about 5 minutes.
Stir in the chickpeas and heat through. Stir in the chopped figs and raisins or currants. Stir in the mint, orange or lemon zest, and remaining 2 tablespoons of olive oil. Adjust seasoning with additional salt and pepper and serve.