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Curried Couscous with Spinach and Chickpeas Recipe

Recipe by: justine

"A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook25 m
  • Ready In45 m
  • 1Heat 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.
  • 2Pour 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.
Ingredients
  • 4 servings
  • 398 cals
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1/2 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    398
    20%
  • Fat:
    6.2
    10%
  • Carbs:
    74.6
    24%
  • Protein:
    16.5
    33%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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