Nutrition per serving may change if servings are adjusted.
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
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).
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; 0 g added sugars; 122 IU vitamin A; 4 mg vitamin C; 24 mg calcium; 1 mg iron; 99 mg sodium; 49 mg potassium