Chickpea and Vegetable Couscous
Chickpea and Vegetable Couscous

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 15 minutes
  • Cook: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 375kcal (19%)
  • 276mg (11%) Sodium
  • 61g Carbs
  • 13g Fiber
  • 9g (15%) Fat
  • 1g (7%) Saturated Fat
  • 5g Sugars
  • 14g Protein
  • 89mg (9%) Calcium
  • 2mg (13%) Iron
375kcal (19%)276mg (11%)61g13g9g (15%)5g14g1g (7%)

Ingredients:

  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 carrots, cut into 1 1/2-inch pieces
  • 1 bell pepper, cut into 1-inch pieces
  • 1 fennel bulb, cut into 1/2-inch wedges
  • 1 zucchini, cut into 1-inch pieces
  • 1 yellow summer squash, cut into 1-inch pieces
  • 2 plum tomatoes, cut into large chunks
  • 1 cup canned chickpeas (see Notes)
  • 2 cups low-sodium vegetable broth
  • 1 cup whole wheat couscous (see Notes)
  • 2 tablespoons chopped cilantro

Directions:

Directions

Combine the spices (coriander through cayenne pepper) and set aside. In a large skillet, heat olive oil at medium-high. Sauté carrots and bell pepper for about 5 minutes, or until slightly soft. Add fennel, zucchini, squash, tomatoes, chickpeas, and spices. Cook for 5 more minutes. Pour in vegetable broth and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes until all the vegetables are tender. In a small saucepan, bring 1 ¼ cups of water to a boil. Add couscous, stir, and remove from heat. Cover and let stand for 5 minutes. Place couscous in a serving dish and top with vegetables and broth. Sprinkle with cilantro and serve.

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