Gingered Couscous with Chickpeas
http://www.eatingwell.com/recipes/gingered_couscous_with_chickpeas.html
From EatingWell: March/April 1996, The Essential EatingWell Cookbook (2004)Whole-wheat couscous is as fast and easy to prepare as regular couscous. Here, it makes a delightful simple side dish or stuffing for baked winter squash halves.
8 servings, 1/2 cup each | Active Time: 20 minutes | Total Time: 25 minutes
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon cumin seeds
- 1 tablespoon grated fresh ginger
- 2 teaspoons curry powder, preferably Madras
- 1 15-ounce or 19-ounce can chickpeas, rinsed
- 1 tomato, diced
- 1 1/2 teaspoons honey
- 1 cup water
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 cup whole-wheat couscous
- 1/3 cup chopped fresh cilantro, or parsley
Preparation
- Heat oil in a large saucepan over medium-high heat. Add cumin seeds and stir until they begin to pop, about 1 minute. Add ginger and stir until fragrant, about 30 seconds. Add curry powder and stir until it is toasted, about 30 seconds longer. Add chickpeas, tomatoes, honey, water, salt and pepper; bring to a boil. Stir in couscous; remove from the heat and cover. Let stand until the liquid has been absorbed, about 5 minutes. With a fork, fluff the couscous and stir in cilantro (or parsley).
Nutrition
Per serving : 177 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 32 g Carbohydrates; 7 g Protein; 6 g Fiber; 99 mg Sodium; 51 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 1/2 lean meat