Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: in 4-5 quart saucepan, heat oil. add carrots, garlic, and onion; cook until tender. set aside. meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice. stir pureed mixture into saucepan. add remaining ingredients including vegetable stock. cover and cook for 5 minutes to heat through. top with garnish if desired. •variations: substitute olive oil for safflower oil.

Target recipe: prepare couscous according to package directions. cut chicken breast into bite size pieces. in a large skillet, heat olive oil over medium-high heat and brown chicken. add garlic and cook 30 seconds and then stir in lemon juice. cook over medium heat for 2 minutes, stirring occasionally. bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until chicken is no longer pink. serve over cooked couscous.