Couscous with Chickpeas and Carrots recipe

6 servings

2 cups canned chicken broth

1 tablespoon vegetable or olive oil

1/2 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

chopped parsley (optional)

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.