It’s no secret that I enjoy chickpeas in many of my dishes. Even in salads, I add chickpeas along with other items. The recipe below is a stand alone dish the compliments grilled seafood or vegetables. I hope you enjoy it.
2 cups canned chicken or vegetable broth
1 tablespoon vegetable or olive oil
1 large garlic clove, minced
1 green onion, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package plain couscous
1 (16 ounce) chickpeas, drained and rinsed
salt and pepper
- 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 grilled entree.