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Couscous With Chickpeas and Carrots

The Washington Post, August 17, 2005
  • Cuisine: Middle Eastern
  • Course: Side Dish
  • Features: Fast

Summary:

Quick and foolproof, couscous is one of those side dishes that's equally good for a simple supper or a large feast.

6 to 8 servings

Ingredients:

  • 1 tablespoon vegetable oil or olive oil
  • 1/2 medium onion, cut into small dice
  • 1 large clove garlic, minced
  • 2 medium carrots, peeled and coarsely grated
  • 1 1/4 cups (10 ounces) plain couscous (uncooked)
  • 1 can (16 ounces) chickpeas, drained and rinsed
  • 2 cups low-sodium chicken broth
  • Salt
  • Freshly ground black pepper
  • 1/4 cup dried cranberries or currants
  • 2 to 3 tablespoons chopped flat-leaf parsley or cilantro

Directions:

In a large saucepan over medium-high heat, heat the oil. Add the onion and garlic and cook until softened, 2 to 3 minutes. Add the grated carrots, couscous and chickpeas and stir to combine. In a small pan, heat the broth, then stir it into the couscous mixture to combine. Cover pan, remove from heat and let stand until the broth is absorbed, 4 to 5 minutes. Add salt and pepper to taste. Stir in the dried cranberries or currants and the parsley or cilantro and fluff with a fork to combine. Serve hot.

Recipe Source:

Adapted from "Perfect Recipes for Having People Over," by Pam Anderson (Houghton Mifflin, 2005).

Tested by Candy Sagon for The Washington Post.
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Nutrition Facts
Serving size: Per serving (based on 8)
Calories: 274
% Daily Values*
Total Fat: 4g 6
Saturated Fat: 1g 5
Cholesterol: 1mg 0
Sodium: 84mg4
Total Carbohydrates: 49g 16
Dietary Fiber: 7g 28
Sugar: n/a
Protein: 11g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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