Speedy Chickpea Couscous with Pesto

Name: Speedy Chickpea Couscous with Pesto
Yield: Serves 4
Ingredients: 1 1/2 cups low-sodium chicken broth or vegetable broth; 1 cup whole wheat couscous; 3/4 cup canned chickpeas, rinsed and drained (about half of a 14-ounce can); 3 tablespoons pesto; 4 tablespoons chopped fresh basil; 1 clove garlic, minced; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground pepper

By Maria Speck

September 20, 2013

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.

Cooks' Note

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.

Recipe information

Yield
Serves 4

Ingredients

1 1/2 cups low-sodium chicken broth or vegetable broth

1 cup whole wheat couscous

3/4 cup canned chickpeas, rinsed and drained (about half of a 14-ounce can)

3 tablespoons pesto

4 tablespoons chopped fresh basil

1 clove garlic, minced

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground pepper

Preparation

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.

Reprinted with permission from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck. Text copyright © 2011 by Maria Speck; photographs copyright © 2011 by Sara Remington. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Maria Speck grew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed to Gourmet, Saveur, and Gastronomica, as well as Marie Claire and Elle. Her popular cooking classes in Cambridge, Massachusetts, focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.

TagsCouscous Pasta Chickpea Bean and Legume Vegetable Side Dinner Vegetarian Quick Easy Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes