- 1 1/2 cups low-sodium chicken broth or vegetable broth
- 1 cup whole wheat couscous
- 3/4 cup canned chickpeas, rinsed and drained (about half of a 14-ounce can)
- 3 tablespoons pesto
- 4 tablespoons chopped fresh basil
- 1 clove garlic, minced
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes.
- 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away.