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Carrot and Chickpea Couscous
Nb persons: 6
Yield: 3/4 cup
Preparation time: 7 mins.
Total time: 15 mins.
Source: CE 7/10
| 1 T | olive oil |
| 4 medium | carrots, assorted colors, grated |
| 1 t | curry powder |
| 1/2 | lemon, (juice, about 2 T) |
| 1 cup | uncooked whole wheat couscous |
| 15 oz | can garbanzo beans, drained and rinsed well (Eden Organic) |
| 12 sprigs | parsley |
Heat oil over med heat in lg saucepan. Add carrots and curry and cook for 2 mins. Add lemon juice to broth, increase heat and bring to a boil. Remove from heat. Add couscous and stir well. Cover and let stand for 5 mins. Fluff w/fork, then mix in beans and parsley. Serve warm or chilled. Store in covered container for up to 5 days.
Nutritional information per 3/4 cup serving: Calories: 184 calories; Fat: 3g; Sat: 0.25g; Carb: 33g; Fiber: 7g; Sugar: 23g; Prot: 7g; Na: 69mg; Chol: 0mg
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