Speedy Chickpea Couscous with Pesto

If you need  fast-cooking whole grains, stock your pantry with whole wheat couscous. As Maria Speck notes in her wonderful book, Ancient Grains for Modern Meals (Ten Speed Press), couscous is an anomaly. “It is neither a grain nor a pasta,” she notes, but it is eaten like a grain. You can vary the flavor of this recipe by using different types of pesto. We used our Basil-Mint Pesto here, but you also could use our Asian Pesto or Spicy Sage and Parsley Pesto, or even some from a jar. Whether it's homemade or store-bought, use a bold pesto you really love since it adds most of the flavor to this dish. Serve with fish or chicken. “Garnish with 1/4 cup chopped toasted pistachios,” Speck suggests. “Or make it a light meal with crumbled ricotta salata, goat cheese or feta cheese and a few olives.”

1-1/2 cups low-sodium chicken stock OR vegetable broth
1 cup whole wheat couscous
3/4 cup cooked chickpeas (homemade or canned, rinsed and drained)
3 tablespoons pesto
1/4 cup chopped fresh basil, divided
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Place broth in a medium saucepan; bring to a boil. Remove from heat, and stir in the couscous, chickpeas, pesto, 2 tablespoons basil, garlic, salt and pepper. Cover and let stand 10 minutes, or until the liquid is absorbed. Adjust seasonings. Fluff with 2 forks, and sprinkle with the remaining 2 tablespoons basil.

Notes: Adapted from Ancient Grains for Modern Meals (Ten Speed Press).

Serves 4-6

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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