Chickpea and Raisin Couscous

Ingredients

• 1 cup couscous
• 1 can (15 oz), drained and rinsed chickpeas
• ½ cup raisins
• 1 medium, diced onion
• 2 tbsp olive oil
• 1.25 cups vegetable broth
• ¼ cup, chopped fresh dill
• 3 sliced green onions

Instructions

1. 1

   Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 diced onion and cook until soft and translucent, about 5 minutes.

2. 2

   Stir in 1 cup couscous and 0.5 cup raisins. Toast for 2 minutes, stirring, until couscous smells nutty.

3. 3

   Pour in 1.25 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed, about 10 minutes.

4. 4

   Remove from heat and fluff with a fork. Stir in the drained chickpeas and remaining 1 tbsp olive oil.

5. 5

   Fold in 0.25 cup chopped dill and 3 sliced green onions. Season with salt and pepper to taste. Serve warm or at room temperature.

Tools you’ll need

• medium saucepan with lid
• fork
• measuring cups and spoons
• cutting board
• knife

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