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Pdf2 cups pearl couscous
8 ounces Spanish-style chorizo, cut into ½-inch pieces
4 carrots, peeled and chopped
2 tablespoons extra-virgin olive oil, divided
½ teaspoon table salt
2 ⅔ cups chicken or vegetable broth
2 teaspoons smoked paprika
2 teaspoons ground cumin
2 (15-ounce) cans chickpeas, rinsed and patted dry
½ cup chopped fresh parsley
½ cup raisins
Combine couscous, chorizo, carrots, 1 tablespoon oil, and salt in large
saucepan. Cook over medium heat, stirring frequently, until half of pearl
couscous grains are golden, about 5 minutes. Stir in broth, paprika, and
cumin and bring to simmer. Cover, reduce heat to low, and simmer, stirring
occasionally, until broth is absorbed, 10 to 15 minutes. Let sit off heat,
covered, for 3 minutes.
Stir in chickpeas, parsley, raisins, lemon juice, and remaining I tablespoon
2 tablespoons lemon juice, plus lemon wedges for serving
oil. Season with salt and pepper to taste. Serve with lemon wedges.