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Curried Couscous with Spinach and Chickpeas
Curried Couscous with Spinach and Chickpeas
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Light and delicious vegetarian dish made with whole wheat couscous, veggies, and curry powder.
Ingredients:
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 0.5 cup chopped sun-dried tomatoes
  • 1 tablespoon chopped fresh dill
  • 3 cloves garlic, crushed
  • 12 ounces chopped frozen spinach
  • 1 tablespoon pale dry sherry
  • 1 tablespoon curry powder
  • 1 pinch cayenne pepper, or to taste
  • 1 (15 ounce) can chickpeas, drained
  • 2 cups vegetable broth
  • 1 cup whole wheat couscous
  • salt to taste
Instructions:
  • In a skillet over medium heat, sauté onion, sun-dried tomato, dill, and garlic in olive oil until onions start to turn translucent, about 5 minutes. Add spinach, increase heat to medium-high, and cook until wilted, 5 to 10 minutes.
  • 1. Heat sherry until most liquid evaporates, around 5 minutes. Stir in curry powder, cayenne pepper, chickpeas, and 1 cup of vegetable broth; cook for another 5 minutes. Add the rest of the broth and bring to a boil. Remove from heat, mix in couscous, cover, and let it absorb all the liquid, for 5 to 10 minutes. Season with salt to taste.

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