Couscous with Chickpeas and Carrots

Couscous with Chickpeas and Carrots
  • 2 cups canned chicken broth
  • 1 tablespoon vegetable or olive oil
  • 1/2 medium onion, cut into 1/4-inch dice
  • 1 large garlic clove, minced
  • 2 medium carrots, peeled and coarsely grated
  • 1 (10 ounce) package plain couscous
  • 1 (16 ounce) chickpeas, drained and rinsed
  • salt and pepper
  • chopped parsley (optional)


  1. Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic; saute until softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to combine. Stir in stock, cover and turn off heat. Let stand until stock is completely absorbed, 4 to 5 minutes. Add salt, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

03/18/2017
Couscous with Chickpeas and Carrots, recipe PT15M PT1H 5 455 calories

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