Speedy Chickpea Couscous with Pesto

Name: Speedy Chickpea Couscous with Pesto
Yield: Serves 4
Ingredients: 1 1/2 cups low-sodium chicken broth or vegetable broth; 1 cup whole wheat couscous; 3/4 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; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground pepper

By Maria Speck

September 20, 2013

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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