Gingered Couscous with Chickpeas

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.

Makes: 8 servings, 1/2 cup each

Active Time: 20 minutes

Total Time: 25 minutes

Nutrition Profile

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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; 1 g added sugars; 7 g protein; 6 g fiber; 99 mg sodium; 51 mg potassium.

Nutrition Bonus: Fiber (24% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch, 1/2 lean meat

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