Couscous with carrots and chickpeas

Couscous with carrots and chickpeas


6 people made this

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

VAL_51 Essex, England, UK

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 (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

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