Couscous with chickpeas and carrots

Wash the carrots under cold water, peel them with the paring knife on the cutting board, then cut them into small 1 cm cubes.

Peel the onion, cut it in half, then slice it thinly with the knife.

In the nonstick skillet over medium heat, heat the oil and cook the sliced onion for 2 min without letting it brown.

Add the cut carrots to the skillet with the onion, stir well and cook for 5 min over medium heat, stirring now and then.

Add 250 ml of hot water, the drained chickpeas, the cumin and a pinch of salt. Bring to a boil, then lower the heat and let it simmer, covered, for 10 min.

While that simmers, bring 200 ml of water to a boil in the saucepan. Stir in the couscous, cover and take it off the heat. Let it sit for 5 min without touching it.

Divide the couscous between the plates and spoon the carrot and chickpea mixture on top. Stir it together before serving if you like.