_ Ingredients
1tablespoon olive oil
1/2cup uncooked Israeli couscous
2stalks celery, diced (about 1 cup)
1large onion, diced (about 1 cup)
2medium carrot, peeled and diced (about 1 cup)
4cups Swanson® Chicken Broth or Swanson® Natural Goodness®
2tablespoons chopped fresh parsley
Chicken Broth or Swanson® Organic Chicken Broth
1clove garlic, minced
1cup rinsed drained canned chickpeas (garbanzo beans)
1cup shredded or diced cooked chicken
2tablespoons lemon juice
_ How to Make It
Cook and drain the couscous according to the package directions.
Heat the oil in a 4-quart saucepan over medium-high heat. Add the
onion, celery, carrots and garlic and cook for 8 minutes, stirring
occasionally.
Add the broth and heat to a boil. Reduce the heat to low. Cook for 10
minutes or until the vegetables are tender. Stir in the chicken,
chickpeas and cooked couscous and cook until hot. Stir in the lemon
juice and parsley. Season to taste and serve hot.
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