Couscous: "The Quickest Cooking Starch" or "Carbohydrate in Five Minutes." I used to feel guilty about couscous but now it's available in a whole wheat version (I'm probably not the only one who thought couscous was a whole separate grain. Actually it's little teeny balls of pasta). My Aunt Betty and Uncle Mario lived in Morocco for years, and we visited them there, and of course couscous in Rabat was not the modern five-minute kind. It was steamed in the top of the couscouserie while the stew cooked below.
But times have changed, and now we can buy instant whole wheat couscous, quick and nutritious. Here's an infinitely flexible recipe. Last night I needed something green, so I substituted frozen peas for the chickpeas, and it was just fine. This can round out any meal. It's from a faded newspaper clipping, so I can't give credit where it is due.
Couscous with Chickpeas and Carrots
1 tablespoon olive oil
1 clove garlic
1 carrot, peeled and grated
1 can chickpeas, drained
Saute garlic in olive oil in a saucepan for about 2 minutes. Add carrot and chickpeas and cook 2 or 3 minutes.
1 cup chicken broth, vegetable broth, or water
Add broth and bring to a boil. The stir in:
1 cup instant couscous
Cover, remove from heat, and let stand for 5 to 10 minutes. Stir and fluff with fork. Garnish with:
Chopped parsley or cilantro
