Couscous with Chickpeas and Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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) |
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.
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