Pantry Supper: Moroccan Stewed Tomatoes, Chickpeas, Raisins, and Pine Nut Couscous
When last we spoke I was waxing poetic on the beauties of spring. But you know what? Since then it’s been rainy and cold, and I have twice caught sight of flurries. Because of the unseasonable precipitation and a schedule that has included more running around than I would like, I haven’t bought much in the way of fresh ingredients lately. I just can’t get it together.
But that doesn’t mean I’ve been speed-dialing Joy Kitchen every night. In a perfect world I would have an entire roster of delicious meals that could be made from nothing but the contents of a well-stocked pantry. In reality I have a mere sense of what can be made with cans of this and boxes of that. With a little creativity and hard thinking, my handful may one day become a roster after all.
This quick dish would be great with other dried fruits, like apricots and plums. Is it cheating if the pine nuts come in the box? Who cares. You are hungry, this stuff is delicious, and America’s Next Top Model comes on in 15 minutes.
Moroccan Stewed Tomatoes, Chickpeas, Raisins, and Pine Nut Couscous
Serves you and a friend, with leftovers for lunch
1 tablespoons olive oil
1 onion, sliced
2 fat cloves garlic, chopped
1 14.5 oz can diced tomatoes
1 15.5 oz can chickpeas, drained and rinsed
1/4 cup raisins
1 box Near East Toasted Pine Nut couscous
In a frying pan over medium-high heat, saute the onion and garlic in the olive oil until soft. Add the tomatoes, chickpeas, and raisins. Turn the heat down to medium, and cook for 10-15 minutes, allowing the mixture to thicken slightly.
Meanwhile, make the couscous according to the package instructions. Serve the tomato mixture over the couscous and be glad your meal was done in less time than it takes for the delivery guy to show up at your door.
miss fae: is joy kitchen the best of chinese take-out in the nabe? I’ve been wary of ordering from any chinese take-out (i usually just order in from Beet or Rice, or if I’m feeling decadent, a pizza from 2 boots). However, recent lapses in cooking stamina are causing a desire for Deep Blue and Chinese. Would you recommend joy?
I recently re-stocked my pantry. It was a bit pricey, but now, i have 2 varieties of lentils and my life is more complete. I rarely have canned tomatoes on hand, however. Perhaps I should by a can to keep in the back of the cub.4 years ago
Sarah: Miss Fae, It’s rare that one gets to answer a question with some semblance of expertise. Chinese delivery in Park Slope is a topic of which I have deep knowledge. The hot and sour soup and bbq spareribs (I know, I know, you’re a vegetarian) at Joy Kitchen are awesome. Uncle Liao’s, however, has the best dumplings, an extensive veggie menu, and their garlic sauce is really, really good.
Also, not to be totally verbose, but you gotta have canned tomatoes. How else can you cope with the nine months of the year when they aren’t in season?4 years ago
Ann: You can improve your delicious recipe by adding a little sugar and cinammon to the tomato mixture. The sugar cuts the acidity of the tomatoes and the cinnamon adds a touch of the exotic.4 years ago
Sarah: Superb idea, Ann!4 years ago
lap: You leave me a cool note, and I come here and find beautiful pics of food with recipes? I think I love you!4 years ago
Marie: Sarah, I wanted to drop you a note and say thanks for your blog. I’ve gotten so many ideas and have tried most of your recipes and all I can say is Yummy.
Again, Thanks!4 years ago
Lindsay: Try using golden raisins instead of regular ones and some toasted slivered almonds. Delicious!4 years ago
Sarah: Lap, You are too kind!
Marie, Notes like this mean everything to me. If just one person is getting creative ideas and getting into the kitchen, I feel like a complete success!
Lindsay, So many ways to modify/improve this recipe! I sort of feel that way about a lot of the recipes on the site. They are blueprints to get people thinking about cooking but can then put their own unique stamp on. So stamp away!4 years ago
Brit: Sarah! I made this with the sugar and cinnamon modification, though as I cannot seem to get cous cous in this remote part of Japan I used rice instead. It still worked out well though I’m looking forward to trying it with cous cous!
Thanks for your ideas. I love your blog.4 years ago
Ann: Brit, if you can only get rice, try adding a whole lot of curry powder to the tomato mixture (with or without the cinnamon but with the sugar). The curry moves the whole dish from Marrakesh to Madras. If the mixture is too spicy, boil it down a bit until it’s quite thick. Take it off the heat and, when it has stopped boiling completely, stir in a few tablespoons of yoghurt. If you can’t get pine nuts, sprinkle the dish with sliced and toasted almonds for extra protein. The possibilities are endless.4 years ago
Lauren: Did this with chili tomatoes and it was goooood! You are amazing!4 years ago
Karen: You’re right on with the chickpeas and Donna Hay.
Two of my favorite things to keep on hand!4 years ago
cz: Everything ok? It’s been a while since you’ve posted.
Miss hearing what’s new with you.4 years ago
Sarah: CZ, you are sweet to ask. Everything is a-ok, and I PROMISE to have something up in the next few days. Apologies for the delay!4 years ago
Suzy: Wow! What a kick-ass site! I read about you in Jane mag and this is officially my favorite blog. Your last name aside, I thought you might be Katy’s sister because of your similar colouring. Anyhoo, the photos of food are amazing! Do you take them? And where oh where may I find such a fetching blue and white plate?
Best wishes for continued fabulousness.4 years ago
Sarah: Hey Suzy! I am so, so glad you love POP! Katy is most definitely my sister, as you can see here. I take some of the photos and Sebastian takes others. And would you think I were any less cool if I told you the plate was from Spode?4 years ago
allie: I just made this recipe tonight and I loved it. I added some cumin and cinnamon and some shrimp.
and since i finally stumbled upon this blog I offer kudos.
and i’m sure you get this all the time, but in your picture on the site you look like christina hendricks.1 year ago
Allie, I haven’t looked at this recipe in forever! It’s so (painfully) simple, that I’m sure your additions made it much better! I should probably post an slightly updated version with cumin and maybe even some cayenne…1 year ago