Garbanzo Couscous Pilaf

Here’s a delicious pilaf made using garbanzo beans, couscous and vegetables that’s ready in 25 minutes – perfect for a dinner. MORE+ LESS-

By Pillsbury Kitchens

October 1, 2010

tablespoon margarine or butter

small onion, halved, thinly sliced

(14 1/2-oz.) can ready-to-serve vegetable broth

teaspoon cumin

1/4

teaspoon salt

1/8

teaspoon white pepper

cups carrot sticks (1x1/4x1/4 inches)

small white turnip, peeled, cut into sticks (1x1/4x1/4 inches)

red bell pepper, cut into 3/4-inch pieces

medium zucchini, cut lengthwise into quarters and sliced into 1-inch chunks

(15-oz.) can garbanzo beans, drained, rinsed

1 1/3

cups uncooked couscous

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1

Melt margarine in medium saucepan over medium heat. Add onion; cook 2 to 3 minutes or until light golden brown. Stir in broth, cumin, salt and pepper. Bring to a boil. Add carrots sticks; cover and cook over medium heat for 2 minutes.
2

Add turnip and bell pepper; cover and cook 1 minute. Stir in zucchini, beans and couscous. Reduce heat to low; cover and cook 5 to 10 minutes or until couscous is tender.
3

To serve, toss with fork to distribute vegetables. If desired, sprinkle with chopped fresh cilantro.