Couscous with Chickpeas, Carrots, and Peas

I love couscous. I'd only had it a couple of times before and I really liked it so I was excited to try this new recipe. The combination of carrots, chickpeas, and peas was excellent. It also looks beautiful, doesn't it?

Couscous with Chickpeas, Carrots, and Peas

Ingredients:

2 cups canned chicken broth

1 tablespoon vegetable or olive oil

1/2 medium onion, cut into 1/4-inch dice (optional)

1 large garlic clove, minced

1 medium carrots, peeled and finely chopped

1/2 cup green peas

1 (10 ounce) package plain couscous

1 (16 ounce) chickpeas, drained and rinsed

salt and pepper

Directions:

Heat oil in a large saucepan over medium high heat. Add onion and garlic and saute until softened, about 3 minutes. Add carrots, chickpeas, and peas and stir to combine. Add couscous and chicken broth and stir together and bring it to boil. When it starts to boil, turn off heat and cover the pan. Let stand until broth is completely absorbed, about 4-5 minutes. Add salt and pepper to taste, if necessary. Fluff with a fork and enjoy!