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Couscous with Chickpeas and Carrots

Couscous with Chickpeas and Carrots

Name: Couscous with Chickpeas and Carrots
Yield: 6 cups
Ingredients: 2 cups canned chicken broth; 1 tablespoon vegetable or olive oil; ½ medium onion, cut into 1/4-inch dice; 1 large garlic clove, minced; 2 medium carrots, peeled and coarsely grated; 1 (10 ounce) package plain couscous; 1 (16 ounce) chickpeas, drained and rinsed; salt and pepper; 2 tablespoons chopped parsley

Rating: 3.94 stars

53 Ratings
38 Reviews
3 Photos

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.

By USA WEEKEND columnist Pam Anderson

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Recipe Summary

Servings:

Yield:

6 cups

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

2 cups canned chicken broth
1 tablespoon vegetable or olive oil
½ medium onion, cut into 1/4-inch dice
1 large garlic clove, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package plain couscous
1 (16 ounce) chickpeas, drained and rinsed
salt and pepper
2 tablespoons chopped parsley

Directions

Step 1

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

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

Tips

Nutrition Facts

Per Serving:

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

Reviews (38)

Most helpful positive review

Sola

07/31/2005

This is good but I think it would be pretty plain if I hadn't added a few things. I had 1/2 an 1 oz envelope of dry onion soup mix to use up so I added that along with dried parsley and some chili powder. I chopped the carrots instead of grating them vegetable broth and I used whole wheat cous cous bought in bulk at the natural food store (way cheaper). I did a mix of green onions and regular onion since I had just a little of both around. I loved how easy it was to make this dish-- probably 15 minutes start to finish. Read More

Helpful

(26)

Most helpful critical review

rubykayee

11/13/2005

This recipe was really easy to make. I found the broth to be fairly salty so maybe use 25% water to 75% broth. I added corn kernals for a touch of sweetness. Read More

Helpful

(17)

53 Ratings

5 star values: 17
4 star values: 22
3 star values: 9
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Sola

07/31/2005

Helpful

(26)

craissouni

03/10/2008

I haven't made this recipe I was just poking around for recipes including chickpeas. However I read some of the comments. If the dish as written is bland you can definitely add some spices to it that will make it more "Moroccan " (which is some of the best food on earth!!) Also I checked out the Mixed Grill recipe and it contains pork which is definitely NOT Moroccan. Maybe some lamb shanks or shoulder cut into pieces. Chicken is also very good with carrots. For the spices first I wouldn't make parsley optional I would make it required and also some cilantro. Also try adding some ginger paprika and cumin - all to your taste. You can also go a different route completely with it and add some cinnamon nutmeg ginger a little saffron and a little powdered sugar and if you're adventurous some dried apricots (remove garlic if you go this route). For cooking it cook the couscous separately but in the chicken broth. Let the onions cook until soft then and add the carrots and spices some water (and meat if you want it) and let this cook for a while on a low heat covered until the onions become saucy they should be almost disintegrated when it's done and the carrots should be soft. Turn the meat once in a while and stir the sauce. If it gets dry you can add a little water to it while it cooks and also at the end if too saucy remove the lid and let some of the water evaporate. Serve over couscous or eat with pita bread. Again I haven't mad Read More

Helpful

(24)

Jen van Buren

12/21/2004

changed the beef stock to vegetable stock to make it vegetarian. pretty good Read More

Helpful

(20)

rubykayee

11/13/2005

This recipe was really easy to make. I found the broth to be fairly salty so maybe use 25% water to 75% broth. I added corn kernals for a touch of sweetness. Read More

Helpful

(17)

RUGRAHAM

04/28/2005

Delicious and truly easy. I used the first serving for a side dish with grilled tuna and I then ate the rest of it as a main dish for a couple of days of lunches. Read More

Helpful

(16)

Julia S.

11/20/2005

I am not sure if I made this wrong but boy was it dry! Read More

Helpful

(15)

carolinagirl965

11/16/2006

2nd time fixing it and my whole family loves it. This will be part of my family recipe collection from now on. Thanks! Read More

Helpful

(15)

Claudia Burroughs Keh

04/01/2006

This is a nice tasty low-GI recipe! I added some onion soup mix as suggested by another and found the flavor very nice---not too dry either. My husband ate it with some leftover bbq pork as well and enjoyed it. Read More

Helpful

(10)

Brianna K.

04/21/2006

I thought this was really good! I finely chopped 2 sticks of carrots and 2 sticks of celery in my food processer and like a reviewer before me added 1/2 packet of onion soup mix along with some chili powder & dried parsley (and the garlic). Will definitely make this again. Read More

Helpful

(9)

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All Reviews for Couscous with Chickpeas and Carrots

- of Reviews

Couscous with Chickpeas and Carrots

Servings Per Recipe: 8
Calories: 191.7

% Daily Value *

protein: 13 %

carbohydrates: 12 %

dietary fiber: 17 %

sugars:

fat: 4 %

saturated fat: 2 %

vitamin a iu: 75 %

niacin equivalents: 18 %

vitamin b6: 22 %

vitamin c: 8 %

folate: 14 %

calcium: 3 %

iron: 7 %

magnesium: 10 %

potassium: 6 %

sodium: 13 %

thiamin: 7 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Couscous with Chickpeas and Carrots

1 of 38

All Reviews

Sola

07/31/2005

Helpful

(26)

craissouni

03/10/2008

Helpful

(24)

Jen van Buren

12/21/2004

changed the beef stock to vegetable stock to make it vegetarian. pretty good

Helpful

(20)

rubykayee

11/13/2005

This recipe was really easy to make. I found the broth to be fairly salty so maybe use 25% water to 75% broth. I added corn kernals for a touch of sweetness.

Helpful

(17)

RUGRAHAM

04/28/2005

Delicious and truly easy. I used the first serving for a side dish with grilled tuna and I then ate the rest of it as a main dish for a couple of days of lunches.

Helpful

(16)

Julia S.

11/20/2005

I am not sure if I made this wrong but boy was it dry!

Helpful

(15)

carolinagirl965

11/16/2006

2nd time fixing it and my whole family loves it. This will be part of my family recipe collection from now on. Thanks!

Helpful

(15)

Claudia Burroughs Keh

04/01/2006

Helpful

(10)

Brianna K.

04/21/2006

Helpful

(9)

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Couscous with Chickpeas and Carrots

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (38)

Most helpful positive review

Most helpful critical review

All Reviews for Couscous with Chickpeas and Carrots

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Couscous with Chickpeas and Carrots

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (38)

Most helpful positive review

Most helpful critical review

All Reviews for Couscous with Chickpeas and Carrots