Spinach and Chickpeas With Couscous |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I saw this in 500 (Practically) Fat-Free One-Pot Recipes cookbook from the library. I haven't tried it yet. Ingredients:
2 1/4 cups low sodium vegetable broth |
1/2 cup onion, chopped |
2 garlic cloves, minced |
2 teaspoons curry powder |
6 cups fresh spinach, chopped |
2 cups canned chick-peas, rinsed and drained |
1/4 teaspoon ground black pepper |
2 cups boiling water |
1 cup couscous, uncooked |
Directions:
1. Heat 1/4 cup broth in a large saucepan. Add onion, garlic and curry powder and saute until onion begins to soften, about 4 minutes.
2. Add remaining broth and spinach. Bring to a boil, reduce heat and simmer for 10 minutes. Stir in chickpeas and black pepper, continue simmering until spinach is tender and chickpeas are heated through.
3. Pour boiling water over couscous, cover and let stand for 5 minutes.
4. Divide couscous among bowls.
5. Serve spinach-chickpea mixture over couscous.
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