Couscous with Chickpeas and Carrots Good Recipes

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Couscous with Chickpeas and Carrots

"Because my Moroccan-fashion couscous chefs in 4 to 5 mins, it's some other aspect dish it is similarly correct for a simple supper or a big dinner party. To get dressed it up, add shredded carrots and a can of chickpeas."

Ingredients :

2 cups canned chook broth
1 tablespoon vegetable or olive oil
1/2 medium onion, cut into 1/four-inch dice
1 massive garlic clove, minced
2 medium carrots, peeled and coarsely grated
1 (10 ounce) package deal undeniable couscous
1 (sixteen ounce) chickpeas, tired and rinsed
salt and pepper
chopped parsley (elective)

Instructions :

Prep :	Cook : 8M	Ready in :

Microwave broth over excessive warmth in a 1-quart glass measuring cup until piping hot, three to four mins.
Heat oil in a massive saucepan over medium-high warmth. Add onion and garlic; saute till softened, 2 to 3 minutes. Add carrots, couscous and chickpeas; stir to mix. Stir in inventory, cover and turn off warmth. Let stand until inventory is completely absorbed, 4 to 5 mins. Add salt, if important, and pepper to flavor. Fluff with a fork, strew with the non-obligatory chopped parsley and serve with the Mixed Grill.

Notes :

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