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


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

177 calories; protein 6.8g; carbohydrates 32.3g; dietary fiber 6g; sugars 2.8g; fat 3.2g; saturated fat 0.3g; vitamin a iu 121.6IU; vitamin c 4.3mg; folate 2.8mcg; calcium 24.1mg; iron 1.1mg; magnesium 4mg; potassium 49.5mg; sodium 99mg; added sugar 1g.

2 starch, 1/2 lean meat