*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.
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.
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
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.
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.
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