Moroccan Chickpeas and Vegetables with Couscous

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Moroccan Chickpeas and Vegetables with Couscous calories by ingredient

Introduction

From Prevention Magazine. Recipe can be adapted to any veggies you have on hand. To make this truly Vegetarian, you can substitute vegetable broth or water for the chicken broth. From Prevention Magazine. Recipe can be adapted to any veggies you have on hand. To make this truly Vegetarian, you can substitute vegetable broth or water for the chicken broth.

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 1/3 tbsp olive oil

1 1/2 cup sweet potato, diced in 1/2" cubes

3/4 cup onion, diced

1 medium bell pepper(any color), diced

2/3 tbsp ground cumin

1/4 tsp salt

1 can garbanzo beans, rinsed and drained

1 1/2 cups low sodium chicken broth

3/4 cups frozen peas

3/4 cup whole wheat couscous, dry

1/4 cup cilantro, minced

Garlic Chili Sauce (Sambal Oleek) optional

Directions

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.