Ingredients
- 1 tbsp Cento Classico Olive Oil
- 1 Onion, diced
- 1 tbsp Bellino Minced Garlic
- 2 Medium Carrots, peeled and sliced
- 1 can Cento Lower Sodium Chicken Broth (14.5 oz)
- 2 cups Bellino Couscous
- 1 can Cento Chick Peas (15.5 oz), drained and rinsed
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 3 tbsp Fresh Parsley, chopped
Directions
Heat oil in a saucepan over medium heat. Sauté garlic for one minute, then add onions, carrots and chick peas and cook an additional two minutes. Add chicken broth, stir and bring to a boil. Add couscous, remove from heat, cover and let stand for five minutes. With a fork, loosen couscous and season with salt and pepper, to taste. Transfer to a serving dish and top with fresh parsley. Serves 8.
