2 tbsp olive oil
1 onion, diced small
2 cups Israeli couscous
1 can chickpeas, rinsed and drained
3-4 cups chicken or vegetable stock
1/2 tsp allspice
salt and pepper, to taste
Saute the onion in olive oil until golden. Add the couscous and saute until toasted and fragrant (add more oil, if needed). Add the allspice, salt, pepper, chickpeas and stock and bring to a boil. Reduce the heat and simmer for 8-10 minutes, until couscous is tender and cooked through.