Photo: Lily Banse
Couscous with Chickpeas and Carrots
9 ingredients
6 cups
openrecipes
"Because my Moroccan-style couscous cooks in four to five minutes, it's another side dish that's equally good for a simple supper or a large feast. To dress it up, add shredded carrots and a can of chickpeas."
Estimated Nutrition (whole recipe, rough)
801
Calories
47g
Protein
34g
Fat
79g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Couscous | 1 cup cooked (157g) | 176 |
| Chicken | 100g cooked | 165 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups canned chicken broth
- 1 tablespoon vegetable or olive oil
- 1/2 medium onion, cut into 1/4-inch dice
- 1 large garlic clove, minced
- 2 medium carrots, peeled and coarsely grated
- 1 (10 ounce) package plain couscous
- 1 (16 ounce) chickpeas, drained and rinsed
- salt and pepper
- chopped parsley (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes