Curried Couscous With Chickpeas |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. In a large pot, cook onion, red pepper and garlic in the olive oil over medium low heat until soft, about 7 minutes.
2. Add tomatoes, chickpeas, peas, corn and spices and continue to cook, stirring occasionally for 5 minutes.
3. Add broth, increase heat and bring to a boil. Stir in couscous, cover, remove from heat and let sit for 6 minutes.
4. Fluff with a fork and serve immediately or pack for tomorrow's lunch!
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