You are here

Chick-Peas With Vegetables And Couscous's picture
  Water/Nonfat chicken broth / vegetable broth 1⁄2 Cup (8 tbs)
  Thinly sliced red onion 3⁄4 Cup (12 tbs)
  Bell peppers 3 , seeded, thinly sliced (yellow, green or red variety)
  Sliced new potatoes 1 1⁄2 Cup (24 tbs)
  Chickpeas 3⁄4 Cup (12 tbs), rinsed and drained (home cooked / canned)
  Raisins 1⁄4 Cup (4 tbs)
  Sliced zucchini 2 Cup (32 tbs)
  Low sodium tomato paste 2 Tablespoon
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Cayenne pepper 1 Pinch
  Garlic 1 Clove (5 gm), minced
  Paprika 1⁄2 Teaspoon
  White wine 1⁄4 Cup (4 tbs)
  Instant couscous 1 1⁄2 Cup (24 tbs)

Heat water or broth in a skillet over medium heat.
Add onion.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add bell peppers, cook and stir for 5 minutes more.
Add more liquid during this process if necessary.
Add the potatoes, chick-peas, raisins, zucchini, tomato paste, coriander, cumin, cayenne pepper, garlic, paprika, and wine.
Cover and simmer for 35 minutes.
Let stand 10 minutes before serving.
Bring 2 1/4 cups water to a boil in a medium pan.
Add couscous, cover and remove from heat.
Let stand for 5 minutes.
Transfer couscous to a serving platter.
Top with vegetables.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Everyday, Healthy

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2257 Calories from Fat 122

% Daily Value*

Total Fat 14 g22.3%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 140.3 mg5.8%

Total Carbohydrates 453 g151.1%

Dietary Fiber 64.6 g258.5%

Sugars 66.3 g

Protein 82 g164.7%

Vitamin A 77.3% Vitamin C 818.2%

Calcium 46.6% Iron 118.8%

*Based on a 2000 Calorie diet

Chick-Peas With Vegetables And Couscous Recipe