- 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)
- Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
- 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
recipepes.com
Couscous with Chickpeas and Carrots, recipe
PT15M
PT1H
5
455 calories
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