4 baby carrots, chopped
1 1/4 cups water
3/4 cup couscous
2 tbsp olive oil
1 spring onion, white and green parts, chopped
1 clove garlic, peeled and sliced thinly
1 medium cousa squash, cubed
1/4 cup almonds, toasted and chopped
1/4 cup dried cranberries or raisins
charmoula and feta cheese, optional to taste
Place chickpeas, carrots, and water in a small pot and bring to a boil. Lower heat to medium and boil, covered for 15-20 minutes or until carrots are soft. Meanwhile, heat olive oil in a saute pan. Add spring onion and garlic and cook over a medium flame, stirring occasionally, until fragrant, about 5 minutes. Add squash and saute until onions and squash are carmelized and not watery, 15 minutes. Add almonds and cranberries. Remove pot with chickpeas from heat and add couscous. Some water will have evaporated, this is fine. Stir to combine. Once couscous has absorbed all water, add to pan with squash. Heat through and serve.
This was delicious as written, but I added 1 ounce of feta cheese and 1 tbsp of charmoula to my serving.