Curried Couscous with Spinach and Chickpeas

Curried Couscous with Spinach and Chickpeas

17
justine 0

"A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt."

Ingredients

45 m {{adjustedServings}} servings 398 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 74.6g
  • 24%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

17
  1. 24 Ratings

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A very decent dish with a few personally motivated modifications. I omitted the sun dried tomatoes and dill because I'm not a fan of either and secondly I thought they (the sun dried tomatoes) ...

Excellent recipe; it was very filling and flavourful and my b-f loved it. Will definitely make again.

I'm writing this directly after making and eating this dish for the first time. It is a very filling and hearty meal, which is something I look for when I cook vegetarian. -- I cooked it with go...