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Moroccan Chickpeas and Vegetables With Couscous
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| This skillet meal is one of the dishes that is adaptable to what you have on hand. Carrots can take the place of sweet potato, turnips can replace the bell pepper, and chopped broccoli stems can stand in for the peas. INGREDIENTS Serves: Prep: 10min Cook: 13min Total: 33min | |
| 1 tablespoon | olive oil, preferably extra virgin |
| 1 cup | 1, 2" cubed sweet potato |
| 1/2 cup | chopped onion |
| 1/2 cup | chopped bell pepper, (any color) |
| 1 1/2 teaspoons | ground cumin |
| 1/4 teaspoon | salt |
| 1 cup | cooked chickpeas or canned chickpeas, rinsed and drained |
| 1 cup | chicken broth or water |
| 1/2 cup | frozen baby peas |
| 1/2 cup | whole wheat couscous |
| 2 tablespoons | chopped fresh cilantro, (optional) |
garlic chili sauce (optional)
DIRECTIONS
Set a large skillet over medium-high heat for 1 minute. Add the oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the sweet potato, onion, pepper, cumin, and salt. Cook, stirring occasionally, for 2 minutes, or until the onion is sizzling.
Add the chickpeas. Stir to coat with the seasonings. Add the broth or water and bring almost to a boil. Reduce the heat to a simmer. Cover and cook for 10 minutes, or until the sweet potatoes are tender.
Add the peas. Bring the mixture to a boil. Add the couscous and stir. Turn off the heat, cover, and let stand for 10 minutes.
Fluff the couscous with a fork. Serve, garnished with cilantro, if desired. Pass the garlic chili sauce at the table, if desired.
NUTRITIONAL FACTS PER SERVING
CALORIES 215.9 CAL
FAT 4.9 G
SATURATED FAT 0.6 G
SODIUM 598.9 MG
CARBOHYDRATES 37.3 G
TOTAL SUGARS 4 G
DIETARY FIBER 7 G
PROTEIN 7.2 G
SEE MORE NUTRITIONAL FACTS >
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