Description
A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- ½ cup chopped sun-dried tomatoes
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, crushed
- 12 ounces chopped frozen spinach
- 1 tablespoon pale dry sherry
- 1 tablespoon curry powder
- 1 pinch cayenne pepper, or to taste
- 1 (15 ounce) can chickpeas, drained
- 2 cups vegetable broth
- 1 cup whole wheat couscous
- salt to taste
Instructions
- Heat olive oil in a skillet over medium heat. Add onion
- sun-dried tomato
- dill
- and garlic; cook and stir until onions start to turn translucent
- about 5 minutes. Stir in spinach
- increase heat to medium high
- and cook until spinach begins to wilt
- 5 to 10 minutes.
- Pour in sherry and cook until most liquid has evaporated
- about 5 minutes. Add curry powder
- cayenne pepper
- chickpeas
- and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat
- stir in couscous
- and cover until couscous absorbs all the liquid
- 5 to 10 minutes. Season with salt.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4