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Chickpea & Carrot couscous
Nb persons: 6
Yield:
Preparation time:
Total time: 15 minutes
Source:
| Serves 6. Total time 15 minutes | |
| 1 Tbsp | olive oil |
| 4 med | carrots, grated or noodles |
| 1 tsp | curry powder |
| Juice 1/2 lemon (about 2 Tbsp) | |
| 1 C | vegetable broth |
| 1 C | uncooked whole-wheat couscous |
| 15oz | cooked garbanzo beans or 1 15oz can garbanzo beans, drained and rinsed well |
| 12 sprigs | fresh parsley, chopped, (about 3 Tbsp) |
1. In a large saucepan, heat oil over med heat. Add carrots and curry and cook for 2 minutes.
2. Add lemon juice and broth, increase heat to high and bring to a boil. Remove from heat. Add couscous and stir well. Cover and let stand for 5 minutes.
3. Fluff with a fork, then mix in beans and parsley. Serve warm or chilled.
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