Sun-Dried Tomato, Spinach, and Chickpea Couscous |
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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 6 |
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Ingredients:
2 teaspoons olive oil |
1 large yellow bell pepper, cut into short, thin strips |
3 garlic cloves, minced |
2 cups vegetable broth |
1 cup uncooked whole wheat couscous (such as fantastic) |
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained |
1 (6-ounce) package baby spinach (about 4 cups) |
3 tablespoons chopped drained oil-packed sun-dried tomatoes |
1/2 teaspoon salt |
1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes |
Directions:
1. Heat oil in a large saucepan over medium heat. Add bell pepper and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to a boil over high heat. Remove from heat; stir in couscous and next 4 ingredients. Cover; let stand 5 minutes or until liquid is absorbed and couscous is tender. Sprinkle each serving with 1 tablespoon feta cheese.
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