Couscous with Chickpeas and Carrots recipe

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Ingredients

2 cups canned chicken broth
1 tablespoon vegetable or olive oil
½ 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
2 tablespoons chopped parsley

Nutrition Info

191.7 calories
carbohydrate: 35.7 g
cholesterol: : -
fat: 2.5 g
fiber: 4.3 g
protein: 6.5 g
saturatedFat: 0.4 g
servingSize: -
sodium: 325.3 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 cups

Recipe Note

Because my Moroccan-style couscous cooks in four to five minutes, it's another side dish that's equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas.

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