Couscous with Chickpeas and Carrots

Couscous with Chickpeas and Carrots

36

"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

{{adjustedServings}} servings 192 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 325 mg
  • 13%

Based on a 2,000 calorie diet

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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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

36
  1. 50 Ratings

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This is good, but I think it would be pretty plain if I hadn't added a few things. I had 1/2 an 1 oz envelope of dry onion soup mix to use up, so I added that along with dried parsley and some c...

I haven't made this recipe, I was just poking around for recipes including chickpeas. However, I read some of the comments. If the dish as written is bland, you can definitely add some spices ...

changed the beef stock to vegetable stock to make it vegetarian. pretty good