Couscous With Chickpeas And Carrots

Ingredients

• Servings: 6
• 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)

Recipe

• 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.