Spicy Couscous and Chickpeas

By skidivr595

Ingredients

• 1/2 c. chopped pepitas
• 2 c. chicken broth
• 2 c. whole wheat couscous
• 2 t. olive oil
• 1 medium red bell pepper, stemmed seeded and diced
• 1 medium carrot, peeled and diced
• 1 15-oz can chickpeas, rinsed well
• 1-3 T. chili garlic sauce
• Fresh chopped cilantro

Details

Servings 6

Preparation

Step 1

Toast pepitas in a hot skillet until fragrant, remove to dish. In same skillet, saute pepper and carrot in oil until soft, about 5 minutes. Set aside.

Bring broth to a boil, add couscous and stir, then cover and remove from heat to absorb.

In large bowl, combine couscous, chickpeas, pepper, carrot, pepitas and chili garlic sauce. Salt if desired. Top with cilantro.

KATE’S NOTES:
In the original recipe, the nuts listed are slivered almonds, which would be delicious in this. Toast them as well. The original recipe did not call for carrot, but it definitely improves the overall appearance and nutrition of the dish. Whole wheat couscous was my addition and I think the heartier flavor of the grain is a real boon. Thin the chili garlic sauce with a little water to make mixing more uniform. I subbed cilantro for parsley as I like it better.