Cook and drain the couscous according to the package directions.Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion, celery, carrots and garlic and cook for 8 minutes, stirring occasionally.Add the broth and heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender. Stir in the chicken, chickpeas and cooked couscous and cook until hot. Stir in the lemon juice and parsley. Season to taste and serve hot.
0.5 cup uncooked Israeli couscous1 tablespoon olive oil1 large onion, diced (about 1 cup)2 stalks celery, diced (about 1 cup)2 medium carrot, peeled and diced (about 1 cup)1 clove garlic, minced4 cups Swanson® Chicken Broth1 cup shredded or diced cooked chicken1 cup rinsed drained canned chickpeas (garbanzo beans)2 tablespoons lemon juice2 tablespoons chopped fresh parsley
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