Chickpea, Apricot and Carrot Pilaf with Toasted Pecans

Categories: Vegetables

Ingredients

• 1 Tbsp. olive oil, plus more for garnish
• 1 bunch green onions, white and light green
• part, thinly cut crosswise
• 1 tsp. ground cumin
• Salt and Pepper
• 8 oz. carrots, scrubbed well and cut into
• 1/4 inch dice
• 2 oz. dried apricots, cut into 1/4 inch dice
• 1 1/2 cups chicken broth, divided use
• 1/2 tsp. sugar
• 1 cup plain dried couscous
• 1 cup cooked chickpeas ( drained and rinsed
• if canned
• 1/4 cup chopped pecans, toasted, plus more
• for optional garnish

Directions

1. Heat the tablespoon of oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the green onion and cumin; season lightly with salt and pepper. Cook for 1 to 2 minutes or until onions are softened. Add the carrots, apricots, 1/2 cup of the broth and the sugar. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 5 to 7 minutes, until the carrots are tender.
2. While the carrot mixture is cooking, bring the remaining 1 cup of broth to a boil in a small saucepan over high heat. Stir in the couscous and pinch of salt; cover and remove from heat. After 5 minutes, transfer couscous to a mixing bowl and fluff with a fork.
3. Heat the tablespoon of oil in a large sauté pan over medium-high heat. Once the oil shimmers, add the green onion and cumin; season lightly with salt and pepper. Cook for 1 to 2 minutes or until onions are softened. Add the carrots, apricots, 1/2 cup of the broth and the sugar. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 5 to 7 minutes, until the carrots are tender.
4. Stir the chickpeas into the carrot mixture; once they are warmed through, fold that vegetable mixture into the couscous, along with the toasted pecans. Taste, and add salt and/ or pepper as needed. Garnish with toasted pecans and drizzle of oil, if desired. Serve warm or at room temperature.

5. 6 servings

6. While the carrot mixture is cooking, bring the remaining 1 cup of broth to a boil in a small saucepan over high heat. Stir in the couscous and pinch of salt; cover and remove from heat. After 5 minutes, transfer couscous to a mixing bowl and fluff with a fork.
7. Stir the chickpeas into the carrot mixture; once they are warmed through, fold that vegetable mixture into the couscous, along with the toasted pecans. Taste, and add salt and/ or pepper as needed. Garnish with toasted pecans and drizzle of oil, if desired. Serve warm or at room temperature.

8. 6 servings

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