Speedy Chickpea Couscous with Pesto

Preparation 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes. 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away. To vary it: Garnish with 1/4 cup chopped toasted pistachios; or make it a light meal with crumbled ricotta salata, goat cheese, or feta cheese and a few olives. Reprinted with permission from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck. Text copyright © 2011 by Maria Speck; photographs copyright © 2011 by Sara Remington. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Maria Speck grew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed to Gourmet, Saveur, and Gastronomica, as well as Marie Claire and Elle. Her popular cooking classes in Cambridge, Massachusetts, focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.

Preparation 1 Pour the broth into a medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, chickpeas, pesto, 2 tablespoons of the basil, garlic, salt, and pepper. Cover and let sit until the liquid is absorbed, about 10 minutes. 2 Taste and adjust for salt and pepper. Fluff with two forks, sprinkle with the remaining 2 table-spoons basil, and serve right away. To vary it: Garnish with 1/4 cup chopped toasted pistachios; or make it a light meal with crumbled ricotta salata, goat cheese, or feta cheese and a few olives. Reprinted with permission from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More by Maria Speck. Text copyright © 2011 by Maria Speck; photographs copyright © 2011 by Sara Remington. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Maria Speck grew up in Greece and Germany before moving to the United States as a young adult. She is a writer and journalist, and has contributed to Gourmet, Saveur, and Gastronomica, as well as Marie Claire and Elle. Her popular cooking classes in Cambridge, Massachusetts, focus on the flavors and cooking styles of the Mediterranean and on creating innovative and delicious meals with whole grains.