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Speedy Chickpea Couscous with Pesto

By Maria Speck

A double boost of basil, from the pesto and the fresh leaves, gives this whole wheat couscous a flavor lift. It's perfect for busy weeknights when you are starving for quick and easy carbs. Home-cooked chickpeas taste best, but canned chickpeas work fine when you're in a rush. And pesto from a jar is a perfectly good replacement for homemade. Serve next to sautéed fish or chicken.

Cooks' Note

To vary it: Garnish with 1/4 cup chopped toasted pistachios; or make it a light meal with crumbled ricotta salata, goat cheese, or feta cheese and a few olives.

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