Toasted Pearl Couscous with Chicken and Chickpeas (Fast & Slow) | Christopher Kimball’s Milk Street

Ingredients

• 2 tablespoons grapeseed or other neutral oil, divided
• 1 cup pearl couscous
• 4 medium garlic cloves, chopped
• 1 medium yellow onion, chopped
• 3 large carrots, peeled and sliced ½ inch thick on the diagonal
• 2 bay leaves
• Kosher salt and ground black pepper
• 1 tablespoon ground cumin
• ½ teaspoon ground allspice
• 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
• 1 15½-ounce can chickpeas, rinsed and drained
• 1 teaspoon pomegranate molasses , plus more to serve
• 1 cup lightly packed fresh flat-leaf parsley, roughly chopped