Couscous with Chickpeas and Carrots

Couscous is one of the easiest things to make and is incredibly versatile.  It is tiny pasta that look like little beads and is often confused as a grain.  It takes just minutes to prepare by itself, but is wonderful when vegetables, beans, or herbs are added to it.  To make a heartier dish, add some cooked shrimp or chicken to the finished couscous.

Ingredients

1 10 oz package plain couscous

1 T vegetable oil

½ onion, diced

1 garlic clove, minced

2 carrots, peeled and diced

1 16 oz can chickpeas, drained and rinsed

2 cups chicken or vegetable stock, warmed

1 T fresh parsley, chopped

1 t salt

¼ t pepper

Heat oil in large skillet over medium heat.  Add onion, garlic, and carrots; cover and cook until carrots are soft, about 7-8 minutes.  Add chickpeas and cook uncovered another 5 minutes, stirring frequently, until lightly browned.  Add couscous, stock, parsley, salt, and pepper; cover and turn off heat.  Let stand for 5 minutes until stock is absorbed.  Fluff with a fork and add additional salt and pepper to taste.