A double boost of basil, from the pesto and the fresh leaves, gives this whole wheat couscous a flavor lift. It's perfect for busy weeknights when you are starving for quick and easy carbs. Home-cooked chickpeas taste best, but canned chickpeas work fine when you're in a rush. And pesto from a jar is a perfectly good replacement for homemade. Serve next to sautéed fish or chicken.
Ingredients
Serves 4
Step 1
1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
Step 2
2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away.
To vary it:Garnish with 1/4 cup chopped toasted pistachios; or make it a light meal with crumbled ricotta salata, goat cheese, or feta cheese and a few olives.
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