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Chickpea and Vegetable Couscous

Chickpea and Vegetable Couscous


  • 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
  • 2 cups low-sodium vegetable broth
  • 1 cup whole wheat couscous
  • 1 tablespoon chopped cilantro


  1. Combine the spices (coriander through cayenne pepper) and set aside. In a large skillet, heat olive oil at medium-high. Saute 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.
  2. In a small saucepan, bring 1 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.


  • No time to go to the store? You can substitute brown rice for the couscous or kidney beans for the chickpeas. For extra crunch, top with 2 tablespoons of toasted pumpkin seeds

Nutrition Information

Per serving: 375 kcal cal., 9 g fat (1 g sat. fat), 61 g carb., 13 g fiber, 5 g sugar, 14 g pro., 89 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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