COUSCOUS WITH CHICKPEAS AND CARROTS

Couscous with Chickpeas and Carrots image

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.

Provided by USA WEEKEND columnist Pam Anderson

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 191.7 calories, Carbohydrate 35.7 g, Fat 2.5 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 0.4 g, Sodium 325.3 mg, Sugar 1.5 g