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.
Estimated per serving. Salt added “to taste” is not included in this pilot calculation.
Chick Pea Couscous
Prep: 5 min Cook: 5 min Servings: 8
Change up your normal side dish for this delicious and flavorful chick pea couscous.
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.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
