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Gingered Couscous with Chickpeas
Gingered Couscous with Chickpeas
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From: EatingWell Magazine, Holiday Issue 1996
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 tablespoon extra-virgin olive oil
- ½ 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
- 1½ teaspoons honey
- 1 cup water
- ⅛ teaspoon salt
- Freshly ground pepper, to taste
- 1 cup whole-wheat couscous
- ⅓ cup chopped fresh cilantro, or parsley
Preparation
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Active
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Ready In
- 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).
- Per serving: 177 calories; 3 g fat(0 g sat); 6 g fiber; 32 g carbohydrates; 7 g protein; 3 mcg folate; 0 mg cholesterol; 3 g sugars; 1 g added sugars; 122 IU vitamin A; 4 mg vitamin C; 24 mg calcium; 1 mg iron; 99 mg sodium; 49 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 starch, ½ lean meat
