Speedy chickpea couscous with pesto
Instructions:
- 1½ cups low-sodium chicken broth or vegetable broth;
- 1 cup whole wheat couscous;
- ¾ cup canned chickpeas, rinsed and drained (about half of a 14-ounce can);
- 3 tablespoons pesto;
- 4 tablespoons chopped fresh basil;
- 1 clove garlic, minced;
- ½ teaspoon fine sea salt;
- ¼ teaspoon freshly ground pepper.
- Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
- Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 tablespoons basil, and serve right away.
- TO VARY IT: Garnish with ¼ cup chopped toasted pistachios; or make it a light meal with crumbled ricotta salata, goat cheese, or feta cheese and a few olives.