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    You are in: Home / Recipes / Chickpea, Spinach and Tomato Couscous Recipe
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    Chickpea, Spinach and Tomato Couscous

    Average Rating:

    3 Total Reviews

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    • on March 30, 2014

      I also chose to omit the vegetable bouillon. I added a sweet potato I had peeled, cut into bite size pieces, and steamed. I also doubled the amount of spices to compensate for the addition of the sweet potato. The dish was wonderful, very flavorful and filling. A great dinner to make when pressed for time.<br/><br/><br/><br/><br/>i

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    • on September 18, 2009

      Yummy vegetarian dish. Our only complaint was that the water content of the spinach really dulled the spices. To make the flavours a bit more bold I added two tablespoons of curry paste during the last five minutes of cooking. Thanks for posting! Made for PAC Fall 2009.

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    • on April 05, 2009

      Wow! This was amazing. So easy to make and it was filled with flavour. The only changes I made were that I added more garlic since I love garlic, and left out the bouillon cube since I didn't have any. (and added a touch more salt to make up for it) I also added some leftover shredded up chicken to the mix. It was deelicious! Wonderful comfort food and a tasty lunch. I definitely will make this again. Thanks!

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    Nutritional Facts for Chickpea, Spinach and Tomato Couscous

    Serving Size: 1 (378 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 475.0
    Calories from Fat 152
    Total Fat 16.9 g
    Saturated Fat 2.2 g
    Cholesterol 0.0 mg
    Sodium 813.5 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 15.1 g
    Sugars 8.1 g
    Protein 16.1 g

    The following items or measurements are not included:

    vegetable bouillon cubes


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