Couscous with Carrots, Chickpeas, and Herbs

Lately my husband and I have been trying to become more healthy. We have been trying to eat more vegetables, less fatty foods, and I only make dessert for daring bakers once a month and for any other special occasions or parties. We also bought a Gazelle. It is a pretty low cost exercise contraption that we plan to start using daily. I am also trying harder to take my vitamins (usually in the form of gummy bear vitamins). I also ordered a new cook book called The America’s Test Kitchen HEALTHY Family Cookbook. It is a very large cook book and has a lot of healthy recipes that still taste amazing. As with most cook books, I wish there were a lot more pictures, but I really like the recipes. The couscous with carrots, chickpeas, and herbs was no exception. It was so delicious and fairly easy to make. My husband LOVED it and I will make this one again and again.

 

Couscous is a ity-bity pasta made from semolina. It is North African in origin and this recipe uses herbs and spices common in Morocco and other North African countries.You can get this at most grocery stores near the pasta section. Do not use Israeli couscous in this recipe. It is larger in size and requires a different cooking method.

PRINTABLE RECIPE

Ingredients:

• 1 C. whole wheat couscous (or regular couscous)
• 2 or 3 Carrots, peeled and chopped fine
• 1 onion, minced
• 2 TBSP. olive oil
• Salt and Pepper to taste
• 2 garlic cloves, minced or pressed
• 1/2 tsp. ground coriander
• 1/2 tsp. ground ginger
• 3/4 C. water
• 3/4 C. low-sodium chicken broth
• 1 (15 oz.) can  chickpeas (garbanzo beans), drained and rinsed
• 1/4 C. minced fresh parsley, cilantro, and/or mint
• 1 1/2 tsp. fresh lemon juice

Directions:

1. Toast the couscous in a medium sauce pan over medium-high heat, stirring often, until a few grains begin to brown, about 3 minutes. Transfer the couscous to a large bowl and set aside. Toasting it like this makes the flavor deeper and richer.

2. Combine the carrots, onion, 1 Tablespoon of oil, and 1/4 tsp. salt in the sauce pan. Cover and cook over medium-low heat , stirring occasionally until the veggies are softened. About 8 to 10 minutes.

3. Remove the lid, increase the heat to medium-high, and combine to cook, stirring often, until the veggies are lightly browned. About 4 minutes. Stir in the garlic, coriander, and ginger and cook until fragrant, about 30 seconds. Stir in the water, broth, and chickpeas and bring to a boil.

4. Stir the boiling liquid mixture into the couscous. Cover the bowl tightly with plastic wrap and let the sit until the grains are tender, about 12 minutes. Uncover and fluff with a fork (not a spoon. A spoon with compress the grains, ruining their light fluffy texture). Stir in the remaining tablespoon of oil, the herbs, and lemon juice. Season with salt and pepper to taste and and serve.

The ATK says that this dish is also yummy served as a cold salad when served with extra lemon juice. This dish can be made up to 2 days ahead if stored in the fridge. Season with additional salt, pepper, and lemon juice to taste before serving.

I served this dish with Roasted Sweet Potatoes with Moroccan spices (which will be in the next post).

Recipe from America’s Test Kitchen Healthy Family Cookbook.