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 calories
carbohydrate: 74.6 g
cholesterol: : -
fat: 6.2 g
fiber: 14.7 g
protein: 16.5 g
saturatedFat: 0.6 g
servingSize: -
sodium: 666.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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