1/2 Photos of Curried Couscous With Chickpeas
This makes a great lunch or snack and is low-fat. Great for bringing to work or school and can be eaten hot or cold. I like it with Braggs sprinkled on top (but I'm known to add braggs to any rice or couscous dish for extra flavour!). Could also add some cooked chicken to make a main dish, maybe with a side green salad or additional steamed veggies.
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Units: US | Metric
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1/2 red sweet bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup diced tomatoes with juice
- 1 cup canned chick-peas (rinsed and drained)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 dash red pepper flakes (optional)
- 1 cup chicken broth or 1 cup beef broth or 1 cup vegetable broth
- 1 cup couscous (uncooked)
- 1In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
- 2Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
- 3Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
- 4Fluff with a fork and serve immediately or pack for tomorrow's lunch!
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Nutritional Facts for Curried Couscous With Chickpeas
Serving Size: 1 (373 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 537.3
- Calories from Fat 68
- Total Fat 7.6 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 857.2 mg
- Total Carbohydrate 101.1 g
- Dietary Fiber 13.2 g
- Sugars 6.8 g
- Protein 20.1 g