1 tablespoon olive oil
4 medium carrots, peeled,halved lengthwise, and sliced on bias
1 medium onion, halved lengthwise, cut crosswise into 1/2-inch wedges
1 (14-ounce) can light coconut milk
1/2 cup golden raisins
2 tablespoon curry powder
salt, to taste
pepper, to taste
1 cup chickpeas
2 cups vegetable broth
1-1/3 cups dry couscous
2 tablespoon chopped cilantro
1. Place olive oil in a pan over medium-high heat. Add carrots and onion; saut until the vegetables are crisp-tender (5 minutes).
2. Stir in coconut milk, raisins, curry powder, salt, and pepper. Add chickpeas; simmer until sauce thickens (3 to 5 minutes).
3. Bring vegetable broth to a boil. Add couscous; stir for 3 minutes, then remove from heat. Cover and let stand for 5 minutes fluff couscous.
4. Place couscous on a plate. Top with chickpea mixture and garnish with cilantro.
Source of recipe: This recipe was modified from The Pampered Chef 29 Minutes to dinner and made vegan. This was a very easy and quick dinner and so delicious!