A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper, or to taste
- 1 (15 ounce) can chickpeas, drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Directions
Step 1
Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
Step 2
Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 398 | |
% Daily Value * | |
Total Fat6g | 8% |
Saturated Fat1g | 3% |
Sodium666mg | 29% |
Total Carbohydrate75g | 27% |
Dietary Fiber15g | 53% |
Total Sugars5g | |
Protein17g | |
Vitamin C13mg | 65% |
Calcium186mg | 14% |
Iron6mg | 32% |
Potassium711mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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