Couscous with carrots and chickpeas

    23 min

    This makes a great side to any meat or veggie main, mixed grill and of course tagine.


    Essex, England, UK
    10 people made this

    Serves: 8 

    • 500ml chicken stock
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 1 large garlic clove, minced
    • 2 medium carrots, peeled and coarsely grated
    • 300g couscous
    • 1 (400g) tin chickpeas, drained and rinsed
    • salt and pepper
    • chopped parsley (optional)

    Prep:10min  ›  Cook:8min  ›  Extra time:5min  ›  Ready in:23min 

    1. Microwave stock over high heat in a microwave safe bowl or measuring jug 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 and pepper to taste. Fluff with a fork, add chopped parsley and serve.

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    Reviews in English (1)


    Lovely recipe! Goes excellently with a slow cooker chicken tagine that I make... It's quick, easy to make and very tasty! Thank you  -  15 Jan 2014