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