Curried Couscous with Spinach and Chickpeas recipe
All Recipes Main Dish Recipes Curries Vegetarian
Ingredients
- 2 tablespoons olive oil 1 small yellow onion, chopped ½ 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
Nutrition Info
- 398.2 caloriescarbohydrate: 74.6 gcholesterol: : -fat: 6.2 gfiber: 14.7 gprotein: 16.5 gsaturatedFat: 0.6 gservingSize: -sodium: 666.4 mgsugar: 5.4 gtransFat: : -unsaturatedFat: : -
Directions Curried Couscous with Spinach and Chickpeas
Directions
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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.
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.