Chickpea, Apricot and Carrot Pilaf With Toasted Pecans

1 tablespoon olive oil, plus more for optional garnish

1 bunch scallions, white and light-green parts, thinly cut crosswise

1 teaspoon ground cumin

Kosher salt

Freshly ground black pepper

8 ounces carrots, scrubbed well and cut into ¼-inch dice

2 ounces dried apricots, cut into ¼-inch dice

1½ cups homemade or no-salt-added chicken broth

½ teaspoon sugar

1 cup plain dried couscous

1 cup home-cooked or no-salt-added chickpeas (drained and rinsed if using canned)

¼ cup chopped pecans, toasted, plus more for optional garnish

Heat the tablespoon of oil in a large nonstick saute pan over medium-high heat. Once the oil shimmers, add the scallions and cumin; season lightly with salt and pepper. Cook for 1 to 2 minutes, until the scallions soften. Add the carrots, apricots, ½ cup of the broth and the sugar. Bring to a boil, then reduce the heat to medium-low. Cover and cook for 5-7 minutes, until the carrots are tender.

While the carrot mixture is cooking, bring the remaining 1 cup of broth to a boil in a small saucepan over high heat. Stir in the couscous and a small pinch of salt; cover and remove from the heat. After 5 minutes, transfer the couscous to a mixing bowl and fluff with a fork to separate the grains.

Stir the chickpeas into the carrot mixture; once they are warmed through, fold that vegetable mixture into the couscous, along with the toasted pecans. Taste, and add salt and/or pepper as needed. Garnish with toasted pecans and a drizzle of oil, if desired. Serve warm or at room temperature.

Serves six.

Nutrition values per serving: 250 calories, 7 g fat (1 g saturated), 42 g carbohydrates, 6 g fiber, 9 g sugar, 8 g protein, 0 cholesterol, 90 mg sodium.

The Washington Post