Gingered Couscous with Chickpeas

March/April 1996, The Essential EatingWell Cookbook (2004)

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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.

Gingered Couscous with Chickpeas

Makes: 8 servings, 1/2 cup each

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  • 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


  1. 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, 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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