Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.78 Kcal (1368 kJ) | ||
| Calories from fat | 116.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.91g | 20% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 738.04mg | 31% | |
| Potassium | 786.52mg | 17% | |
| Total Carbs | 43.78g | 15% | |
| Sugars | 5.95g | 24% | |
| Dietary Fiber | 6.71g | 27% | |
| Protein | 10.79g | 22% | |
| Vitamin C | 11.6mg | 19% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 4.1mg | 23% | |
| Calcium | 153mg | 15% | |
| Amount Per 100 g | |||
| Calories | 105.56 Kcal (442 kJ) | ||
| Calories from fat | 37.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 20% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 238.41mg | 31% | |
| Potassium | 254.07mg | 17% | |
| Total Carbs | 14.14g | 15% | |
| Sugars | 1.92g | 24% | |
| Dietary Fiber | 2.17g | 27% | |
| Protein | 3.48g | 22% | |
| Vitamin C | 3.7mg | 19% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 1.3mg | 23% | |
| Calcium | 49.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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