Moroccan Chickpeas and Vegetables with Couscous
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/3 tbsp olive oil1 1/2 cup sweet potato, diced in 1/2" cubes3/4 cup onion, diced1 medium bell pepper(any color), diced2/3 tbsp ground cumin1/4 tsp salt1 can garbanzo beans, rinsed and drained1 1/2 cups low sodium chicken broth3/4 cups frozen peas3/4 cup whole wheat couscous, dry1/4 cup cilantro, mincedGarlic Chili Sauce (Sambal Oleek) optional
Heat a large skillet over medium high heat. Add olive oil and heat until shimmering. Add sweet potato, onion, pepper, cumin, and salt. Cook, stirring occasionally, until onion begins to sizzle; about 2 minutes.
Add garbanzos, and stir to coat. Add the broth and bring to a low boil. Reduce heat, cover and cook 10 minutes or until sweet potatoes are tender.
Add the peas, and return to a boil. Add the couscous and stir. Cover and remove from heat. Let stand for 10 minutes. Fluff with a fork and stir in the cilantro. Serve with the chili sauce if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user XTMONT.
Add garbanzos, and stir to coat. Add the broth and bring to a low boil. Reduce heat, cover and cook 10 minutes or until sweet potatoes are tender.
Add the peas, and return to a boil. Add the couscous and stir. Cover and remove from heat. Let stand for 10 minutes. Fluff with a fork and stir in the cilantro. Serve with the chili sauce if desired.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 261.1
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 352.2 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 8.3 g
- Protein: 9.0 g
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