Curried Couscous with Spinach and Chickpeas

Curried Couscous with Spinach and Chickpeas

12 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
justine
Recipe by  justine

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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Reviews (12)

Rate This Recipe
Fantastapotomus
7

Fantastapotomus

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) might taste odd with the other ingredients. Instead I used what I had in the fridge which was a red bell pepper and two small tomatillos (which added a great tartness to the dish) It turned out very well with all of the other ingredients and to finish I mixed in a dollop of Greek yogurt to add a little acidic creaminess and make it almost korma like. Very tasty.

LisaM
7

LisaM

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

HopHead
5

HopHead

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 golden couscous instead of whole wheat, omitted sun-dried tomatoes, and added about a 1/2 cup of diced tomatoes to it later in the process. Everything about this dish was good & I will likely consider making it on a monthly basis. The only thing I may consider altering further is adding a bit more veggie broth. The final product I made wasn't too dry but it could've been a little wetter.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 398 cal
  • 20%
  • Fat
  • 6.2 g
  • 10%
  • Carbs
  • 74.6 g
  • 24%
  • Protein
  • 16.5 g
  • 33%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

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Pasta with Spinach and Chickpeas

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Pearl Couscous with Lentils, Carrots, Spinach, and Corn