Recipe by 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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canned chicken broth
vegetable or olive oil
onion, cut into 1/4-inch dice
large garlic clove, minced
carrots, peeled and coarsely grated
1 (10 ounce) package
1 (16 ounce)
chickpeas, drained and rinsed
salt and pepper
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.
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.
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
changed the beef stock to vegetable stock to make it vegetarian. pretty good
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.
2nd time fixing it, and my whole family loves it. This will be part of my family recipe collection from now on. Thanks!
I am not sure if I made this wrong, but boy was it dry!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Couscous with Chickpeas and Carrots
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 192
** Calories from Fat: 23
The hard work's over, now celebrate the leftovers.
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