Busy in Brooklyn

Israeli Couscous with chickpeas

2 cups Israeli couscous
1 medium onion, diced small
2 tbsp olive oil
1/2 tsp allspice
1 can chickpeas, rinsed and drained
kosher salt and freshly ground pepper, to taste
4 cups vegetable or chicken stock

Method:

In a pot, saute the onion in olive oil until golden. Add the allspice and continue to saute until fragrant. Add the couscous and stir, until browned and toasted. Add the chickpeas, salt, pepper and stock and bring to a boil. Lower the heat and simmer for 10-12 minutes.