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."
photo by Aoife E. photo by Aoife E.
photo by Aoife E.
photo by Sky Hostess photo by Sky Hostess
photo by thepurpleturtle photo by thepurpleturtle
Ready In:




  • In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
  • Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
  • Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
  • Fluff with a fork and serve immediately or pack for tomorrow's lunch!

Questions & Replies

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  1. deniseminton
    LOVE LOVE LOVE IT!! Such a balanced, healthy meal with so much flavor. A new favorite, for sure.
  2. Sky Hostess
    Absolutely DELISH! We loved all the veggies and chick peas! The only thing I might change next time (and there will be a next time) is to add about 1/2 tsp more curry. We felt it could have used just a little more. I served this with Honey Roasted Pork Loin (#29493) and they were perfect together! Thanks for posting Babzy! UPDATE: This makes way more than 4 servings - for DH and myself I cut the recipe in half and we get 4 servings out of that.
  3. 912811
    I used two cans of chickpeas instead of using the peas, because I don't like peas... and I didn't use tomatoes, because my guy is allergic. It was really good and hearty, even with those substitutions. It was also really fast and easy. I'd definitely recommend it. :)


  1. Aoife E.
    Good recipe. I added lots more curry powder and cumin and a little bit of coriander but my best addition was some sour cream and lime sauce! Such a quick and easy recipe and a definite crowd pleaser.



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