Gingered Couscous With Chickpeas

From 'The Essential Eating Well Cookbook' Each serving: 1/2 cup; 177 Calories; 3 G fat (0 G sat, 2 G mono); 32 G Carbs; 7 G Protein; 6 G Fiber

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  tablespoon extra virgin olive oil
• 1⁄2 teaspoon cumin seed
• 1  tablespoon  grated fresh ginger
• 2  teaspoons curry powder
• 1 (19 ounce) can chickpeas, rinsed
• 1  tomatoes, diced
• 1 1⁄2 teaspoons honey
• 1  cup water
• 1⁄8 teaspoon salt (to taste)
•  fresh ground pepper, to taste
• 1  cup  whole wheat couscous
• 1⁄3 cup  chopped fresh cilantro or 1⁄3 cup parsley

Directions

1. Heat oil in a large saucepan over medium-high heat. Add cumin seeds and stir until they begin to pop, about 1 minute. Add ginger and stir until fragrant, about 30 seconds. Add curry powder and stir until it is toasted, about 30 seconds longer. Add chickpeas, tomato, honey, water, salt, and pepper; bring to a boil.
2. Stir in couscous; remove from heat and cover. Let stand until the liquid has been absorbed, about 5 minutes. With a fork, fluff the couscous and stir in cilantro (or parsley).