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).

274 calories, 4g fat, 1g saturated fat, 1mg cholesterol, 84mg sodium, 49g carbohydrates, 7g dietary fiber, n/a sugar, 11g protein.