Chickpea And Vegetable Couscous Recipe

Name: Chickpea And Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon ground coriander; 1/2 teaspoon paprika; 1/4 teaspoon ground cumin; 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 2 tablespoons olive oil; 2 carrots, cut into 1 1/2-inch pieces; 1 bell pepper, cut into 1-inch pieces; 1 fennel bulb, cut into 1/2-inch wedges; 1 zucchini, cut into 1-inch pieces; 1 yellow summer squash, cut into 1-inch pieces; 2 plum tomatoes, cut into large chunks; 1 cup canned chickpeas; 2 cups low-sodium vegetable broth; 1 cup whole-wheat couscous; 2 tablespoons chopped cilantro

Servings: persons

1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 carrots, cut into 1 1/2-inch pieces
1 bell pepper, cut into 1-inch pieces
1 fennel bulb, cut into 1/2-inch wedges
1 zucchini, cut into 1-inch pieces
1 yellow summer squash, cut into 1-inch pieces
2 plum tomatoes, cut into large chunks
1 cup canned chickpeas
2 cups low-sodium vegetable broth
1 cup whole-wheat couscous
2 tablespoons chopped cilantro

1
Combine the spices (coriander through cayenne pepper) and set aside. In a large skillet, heat olive oil at medium-high. Saute carrots and bell pepper for about 5 minutes, or until slightly soft. Add fennel, zucchini, squash, tomatoes, chickpeas, and spices. Cook for 5 more minutes.
2
Pour in vegetable broth and bring to a boil. Reduce to a simmer; cover and cook for 15 minutes until all the vegetables are tender.
3
In a small saucepan, bring 1 1/4 cups of water to a boil. Add couscous, stir, and remove from heat. Cover and let stand for 5 minutes.
4
Place couscous in a serving dish and top with vegetables and broth. Sprinkle with cilantro and serve.
5
Tips:
6
No time to go to the store? You can substitute brown rice for the couscous or kidney beans for the chickpeas.
7
For extra crunch, top with 2 tablespoons of toasted pumpkin seeds

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 teaspoon ground coriander, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon cinnamon, and more.

Yes, Chickpea And Vegetable Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea And Vegetable Couscous

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