Gingered Couscous with Chickpeas
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. Source: EatingWell Magazine, Holiday Issue 1996
Ingredients
Directions
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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).
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Nutrition Facts
Per Serving:
177 calories; 3.2 g total fat; 0.3 g saturated fat; 99 mg sodium. 49 mg potassium; 32.3 g carbohydrates; 6 g fiber; 3 g sugar; 6.8 g protein; 122 IU vitamin a iu; 4 mg vitamin c; 3 mcg folate; 24 mg calcium; 1 mg iron; 4 mg magnesium; 1 g added sugar;
Exchanges:
2 starch, 1/2 lean meat