Couscous with Chickpeas and Carrots recipe
All Recipes Side Dish
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 caloriescarbohydrate: 35.7 gcholesterol: : -fat: 2.5 gfiber: 4.3 gprotein: 6.5 gsaturatedFat: 0.4 gservingSize: -sodium: 325.3 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Couscous with Chickpeas and Carrots
Directions
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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.