Chickpeas and Carrot Couscous

Chickpeas and Carrot Couscous


1 person made this

This makes a great side to any main course including steak or mixed grill. Change the chicken stock for vegetable stock to make vegetarian.


Serves: 8 

  • 500ml chicken stock
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 large garlic clove, crushed
  • 2 medium carrots, peeled and coarsely grated
  • 300g couscous
  • 1 (400g) tin chickpeas, drained and rinsed
  • 1 pinch salt and pepper, to taste
  • 30g parsley, diced, optional

Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Microwave stock over high heat in a microwave safe bowl or measuring jug until piping hot; 3 to 4 minutes.
  2. Heat oil in a large saucepan over medium-high heat. Add onion and garlic then saute until softened, 2 to 3 minutes.
  3. Add carrots, couscous and chickpeas; stir to combine. Stir in stock then cover and turn off heat. Let stand until stock is completely absorbed; 4 to 5 minutes.
  4. Add salt and pepper to taste. Fluff with a fork then add diced parsley to serve.

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