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My review
Couscous with Chickpeas and Carrots
USA WEEKEND columnist Pam Anderson
"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
servings 192 calsOriginal recipe yields 8 servings (6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Microwave broth over high heat in a 1-quart glass measuring cup until piping hot, 3 to 4 minutes.
- 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.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 192 calories; 2.5 g fat; 35.7 g carbohydrates; 6.5 g protein; 0 mg cholesterol; 325 mg sodium. Full nutrition
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Reviews
Read all reviews 3853 Ratings
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Most helpful positive review
7/30/2005
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 c...
Most helpful critical review
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.
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7/30/2005
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 c...
3/10/2008
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 ...
12/21/2004
changed the beef stock to vegetable stock to make it vegetarian. pretty good
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.
4/28/2005
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.
1/16/2006
2nd time fixing it, and my whole family loves it. This will be part of my family recipe collection from now on. Thanks!
3/31/2006
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 w...
4/21/2006
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 so...