One-Pot Sicilian Couscous

Ingredients

• 1 tablespoon 15 ml olive oil or 1/4 cup (60 ml) water
• 1 onion (finely chopped)
• 1 carrot (thinly sliced)
• 1 red bell pepper (chopped)
• 3 garlic cloves (minced)
• 4 plum tomatoes (chopped or 1 (14-ounce or 400 g) can diced tomatoes, undrained)
• 1 teaspoon dried basil
• 1/2 teaspoon saffron or ground turmeric
• 1/4 teaspoon paprika
• 1 1/2 cups 246 g cooked chickpeas or 1 (15.5-ounce or 440 g) can chickpeas, rinsed and drained
• 1 1/4 cups 219 g uncooked Israeli (pearl) couscous
• 2 cups 475 ml vegetable broth
• 1/4 teaspoon red pepper flakes
• Salt (to taste)
• 1 12-ounce or 340 g jar marinated artichoke hearts, drained and chopped
• 1/2 cup 85 g Kalamata olives, halved and pitted
• 2 tablespoons 28 ml fresh-squeezed lemon juice
• Freshly ground black pepper (to taste)
• 2 tablespoons minced fresh (8 g parsley or (5 g) basil)

Instructions

1. 1

   Heat the olive oil or water in a medium saucepan over medium-high heat. Add the onion, carrot, bell pepper, and garlic. Cook, stirring, for 5 minutes to soften the vegetables.

2. 2

   Stir in the tomatoes, dried basil, saffron, and paprika. Stir in the chickpeas, couscous, broth, and red pepper flakes. Season with salt. Bring to a boil and then reduce the heat to a simmer, cover, and cook for 10 minutes.

3. 3

   Remove from the heat and let stand, covered, for 10 minutes longer or until all the liquid has been absorbed.

4. 4

   Add the artichoke hearts, olives, and lemon juice and season with black pepper just before serving.

5. 5

   Fluff the couscous with a fork. Sprinkle with parsley or basil and serve hot.