Couscous with Chickpeas and Carrots

An easy and hearty side salad that takes just minutes to prepare, this Couscous with Chickpeas and Carrots will be a hit no matter when it is served. Tender carrots and chickpeas are tossed with savory, hearty couscous for a salad that can be served hot or cold. Drizzle with olive oil and garnish with chopped parsley for a Mediterranean inspired dish any time!



1. In large saucepan heat oil over medium-high heat. Add onion and garlic, and saute until softened, 2-3 minutes.

2. Stir in carrots and chickpeas, and stir to combine. Cook 3-5 minutes, until carrots are tender and chickpeas are heated through.

3. In large saucepan bring broth to a boil. Stir in couscous and remove from heat, let sit 5 minutes, or until stock is completely absorbed. Fluff with a fork, and season with salt and pepper, if necessary.

4. Add chickpea mixture to couscous, and toss to combine. Serve hot, or cold, as desired.

Author: Catherine Herzog

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