Pilaf With Chickpeas and Carrots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 bunch scallions, white and green parts, chopped, separated
• Salt and freshly ground black pepper, to taste
• 1/2 pound carrots, scrubbed, sliced into thirds, then cut into strips
• 1 1/2 cups chicken broth, divided
• 1/2 teaspoon sugar
• 1 cup plain dried couscous
• 1 cup no-salt-added chickpeas, drained and rinsed thoroughly
1. Heat the oil in a large skillet over medium-high heat; add cumin and white parts of the scallions. Season lightly with salt and pepper, and cook for 1 to 2 minutes, or until the scallions are soft.
2. Stir in the carrots, 1/2 cup broth and sugar. Bring to a boil, then reduce heat to medium-low and cook, covered, for 5 to 7 minutes, or until the carrots are tender.
3. Meanwhile, bring remaining broth to a boil in a small saucepan over high heat. Stir in couscous and a pinch of salt; cover and remove pan from heat. Let stand for 5 minutes, then transfer to a mixing bowl and fluff with a fork to separate the grains.
4. Stir chickpeas into carrot mixture and cook for 1 to 2 additional minutes, or until chickpeas are heated through. Fold into couscous, and season with additional salt and pepper, if needed. Turn into a serving bowl and garnish with green parts of scallions.
Looking for more out-of-the-ordinary Christmas recipes? Try some of our other Non-Traditional Holiday Recipes.