Couscous with Chickpeas and Carrots

Couscous with Chickpeas and Carrots

USA WEEKEND columnist Pam Anderson 0

"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

Serving size has been adjusted!

Original recipe yields 8 servings



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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  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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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 36

  1. 50 Ratings


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 chili powder. I chopped the carrots instead of grating them, vegetable broth, and I used whole wheat cous cous bought in bulk at the natural food store (way cheaper). I did a mix of green onions and regular onion, since I had just a little of both around. I loved how easy it was to make this dish-- probably 15 minutes start to finish.


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 to it that will make it more "Moroccan," (which is some of the best food on earth!!) Also, I checked out the Mixed Grill recipe, and it contains pork, which is definitely NOT Moroccan. Maybe some lamb shanks or shoulder cut into pieces. Chicken is also very good with carrots. For the spices, first, I wouldn't make parsley optional, I would make it required, and also some cilantro. Also, try adding some ginger, paprika, and cumin - all to your taste. You can also go a different route completely with it, and add some cinnamon, nutmeg, ginger, a little saffron, and a little powdered sugar, and if you're adventurous, some dried apricots (remove garlic if you go this route). For cooking it, cook the couscous separately, but in the chicken broth. Let the onions cook until soft, then and add the carrots and spices, some water (and meat if you want it), and let this cook for a while on a low heat, covered, until the onions become saucy, they should be almost disintegrated when it's done and the carrots should be soft. Turn the meat once in a while, and stir the sauce. If it gets dry, you can add a little water to it while it cooks, and also at the end, if too saucy, remove the lid and let some of the water evaporate. Serve over couscous, or eat with pita bread. Again, I haven't mad

Jen van Buren

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