Curried Couscous with Spinach and Chickpeas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt. Ingredients:
2 tablespoons olive oil |
1 small yellow onion, chopped |
1/2 cup chopped sun-dried tomatoes |
1 tablespoon chopped fresh dill |
3 cloves garlic, crushed |
12 ounces chopped frozen spinach |
1 tablespoon pale dry sherry |
1 tablespoon curry powder |
1 pinch cayenne pepper, or to taste |
1 (15 ounce) can chickpeas, drained |
2 cups vegetable broth |
1 cup whole wheat couscous |
salt to taste |
Directions:
1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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