Randy Mayor; Melanie J. Clarke
Yield
5 servings (serving size: about 1 1/4 cups)

Using bagged broccoli florets and preshredded carrots all but eliminates the prep with this vegetarian entrée. If you want to add meat to the couscous, use chopped chicken or thin strips of flank steak.

How to Make It

Step 1

Bring 1 3/4 cups water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Step 2

While couscous stands, steam broccoli florets, covered, for 3 minutes or until tender.

Step 3

Combine couscous, broccoli, onion, and next 10 ingredients (onion through chickpeas), tossing gently. Sprinkle with cheese.

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