Carrots Recipe – Couscous with Chickpeas and Carrots

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

• 2 cups canned chicken broth
• 1 tablespoon vegetable or olive oil
• ½ 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
• 2 tablespoons chopped parsley

Cooking 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.

Nutrition Facts

• calories191.7
• carbohydrateContent35.7 g
• fatContent2.5 g
• fiberContent4.3 g
• proteinContent6.5 g
• saturatedFatContent0.4 g
• sodiumContent325.3 mg
• sugarContent1.5 g