Rating: 4 stars 3.9
51 Ratings
  • 5 star values: 16
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 1

Because my Moroccan-style couscous cooks in four to five minutes, it's another side dish that's equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.

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  • 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, if necessary, and pepper to taste. Fluff with a fork, strew with the optional chopped parsley and serve with the Mixed Grill.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

192 calories; protein 6.5g; carbohydrates 35.7g; fat 2.5g; sodium 325.3mg. Full Nutrition
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