Tuesday, August 19, 2014
Inquirer Daily News

Dinner on Deadline: Chickpea, Apricot, and Carrot Pilaf With Toasted Pecans

Chickpea, Apricot and Carrot Pilaf with Toasted Pecans. (Katherine Frey/Washington Post)
Chickpea, Apricot and Carrot Pilaf with Toasted Pecans. (Katherine Frey/Washington Post)

The most taxing part of making this nutty-tasting dish is cutting the carrots.

 

Chickpea, Apricot, and Carrot Pilaf With Toasted Pecans

Makes 6 servings (5 cups)

1 teaspoon ground cumin

Kosher salt

1 tablespoon olive oil, plus more for garnish

1 bunch scallions, white and light-green parts, thinly cut crosswise

Fresh black pepper

8 ounces carrots, scrubbed and cut into 1/4-inch dice

2 ounces dried apricots, cut into 1/4-inch dice

1 1/2 cups homemade or no-salt-added chicken broth

1/2 teaspoon sugar

1 cup plain dried couscous

1 cup home-cooked or canned chickpeas (drained and rinsed)

1/4 cup chopped pecans, toasted, plus more for garnish (see note)

1. Heat the tablespoon of oil in a large nonstick saute pan over medium-high heat. Once the oil shimmers, add the scallions and cumin; season with salt and pepper. Cook for 1 to 2 minutes. Add the carrots, apricots, 1/2 cup of the broth, and the sugar. Bring to a boil, then reduce heat to medium-low. Cover and cook for 5 minutes, until carrots are tender.

2. Meanwhile, bring the remaining 1 cup of broth to a boil in a small saucepan over high heat. Stir in the couscous and a pinch of salt; cover and remove from the heat. After 5 minutes, transfer to a mixing bowl and fluff with a fork to separate the grains.

3. Stir the chickpeas into the carrot mixture; then 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 a drizzle of oil, if desired.

Note: Toast nuts in a small, dry skillet over medium heat, until they are fragrant and lightly browned, stirring often to keep them from burning.

Per serving: 250 calories, 8 g protein, 42 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 90 mg sodium, 6 g dietary fiber, 9 g sugar

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