Vegetarian version of Rachel Ray's Moroccan Chili with 10,000 grains of sand

Name: Vegetarian version of Rachel Ray''s Moroccan Chili with 10,000 grains of sand Recipe
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 8
Ingredients: 1 c lentils dry; 1 can chickpeas drained and rinsed; 4 c vegetable broth divided; 1 medium onion chopped; 1 bell pepper chopped; 2 T chili powder; 1/2 T coriander; 1/2 T cumin; 1 bay leaf; 1 lemon; 2 c couscous; 4 dried apricot halves; 2 T raisins; 2 T fresh mint; 2 T fresh italian parsley

Minutes to Prepare: 15
Minutes to Cook: 360

Number of Servings: 8

Ingredients

1 c lentils, dry1 can chickpeas, drained and rinsed4 c vegetable broth, divided1 medium onion, chopped1 bell pepper, chopped2 T chili powder1/2 T coriander 1/2 T cumin1 bay leaf1 lemon2 c couscous4 dried apricot halves2 T raisins2 T fresh mint2 T fresh italian parsley

Directions

Place lentils, chickpeas, 2 c vegetable broth, 1 c water, tomato sauce, onion, bell pepper, seasonings, and the rind from the lemon in a crockpot; mix well. Cook on low for 6-8 hours.

15 minutes before serving, bring 2 c vegetable broth and dried fruits to boil in a pot with a tight fitting lid; mix in couscous, put lid on tightly and take off of heat. Let stand 5 minutes. Fluff with fork.

To serve, place 1 c chili in bowl; top with 1/2 cup of couscous

Serving Size: makes 8-1 c servings of chili with 1/2 c of couscous

Number of Servings: 8

Recipe submitted by SparkPeople user MOM2HANDH.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 301.6
Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 346.4 mg
Total Carbs: 62.3 g
Dietary Fiber: 9.4 g
Protein: 13.9 g

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