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Couscous with carrots and chickpeas
Recipe by:
VAL_51
This makes a great side to any meat or veggie main, mixed grill and of course tagine.
Ready in 23 mins
Saved by 25 cook(s)
Ingredients
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)
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Preparation method
Prep: 10 mins | Cook: 8 mins | Extra time: 5 mins1.
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.
Last updated:
06 Mar 2013
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