Couscous with Chickpeas and Carrots

Method2 steps · about 20 min

1. 1

   Step 1: Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.

   Uses 2 cups canned chicken broth

2. 2

   Step 2: Heat oil in a large saucepan over medium-high heat. Add onion (½ medium) and garlic (1 large); saute until softened, 2 to 3 minutes. Add carrots (2 medium), 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.

   Stand covered until broth absorbed, 4–5 minutes · 5 minUses 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 · Hot chicken broth · Salt if needed