Couscous with Carrots and Chickpeas

Serves 4 | Prep Time: 10 minutes | Total time: 30 minutes

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Ingredients

1 1/4 cups sliced carrots, sliced thin (about 3 carrots)

1 TB extra-virgin olive oil

1 TB salted butter

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground ginger

2 1/2 cups water

2/3 cup raisins (optional)

1 1/2 cups couscous

1 1/2 cup (1 can--about 15 ounces) cooked chickpeas

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Method

1. Place olive oil and butter in a saucepan over medium heat. When the butter has finished foaming, place the carrots, salt, cinnamon, and ginger in a saucepan and cook until tender, stirring occasionally, (about 8 minutes).

2. Add the water and raisins to the saucepan and bring to a boil. Stir in the couscous and chickpeas. Take off heat, cover, and allow to rest until the liquid is absorbed (about 10 minutes). Fluff with a fork before serving.

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