Moroccan Vegetable Couscous
- Cook Time : 25 Minutes
- Recipe Yield : About 4 servings
Ingredients
- 1 package NEAR EAST® Pearled Couscous
- 2 teaspoons curry powder
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
- 2 large carrots, cut diagonally into 1/4-inch slices
- 1 can (15-16 ounces) chickpeas, drained and rinsed
- 2 tablespoons chopped cilantro
Preparation Steps
- Place curry powder in medium saucepan; cook over medium-high heat 1-2 minutes or until fragrant, stirring frequently.
- Add broth, oil and Pearled Couscous; bring to a boil. Reduce heat and gently boil uncovered 4 minutes.
- Stir in tomatoes and carrots; return to a boil. Continue cooking 8-10 minutes until most of liquid is absorbed, stirring occasionally.
- Add chickpeas; mix well and remove from heat. Cover and let stand 4 minutes. Stir in cilantro and serve immediately.
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