Recipe by justine
"A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt."
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yellow onion, chopped
chopped sun-dried tomatoes
chopped fresh dill
chopped frozen spinach
pale dry sherry
cayenne pepper, or to taste
1 (15 ounce) can
whole wheat couscous
salt to taste
A very decent dish with a few personally motivated modifications. I omitted the sun dried tomatoes and dill because I'm not a fan of either and secondly I thought they (the sun dried tomatoes) might taste odd with the other ingredients.
Instead I used what I had in the fridge which was a red bell pepper and two small tomatillos (which added a great tartness to the dish) It turned out very well with all of the other ingredients and to finish I mixed in a dollop of Greek yogurt to add a little acidic creaminess and make it almost korma like. Very tasty.
Just didn't work for us. Good healthy concept but seemed to be missing something.
Excellent recipe; it was very filling and flavourful and my b-f loved it. Will definitely make again.
I'm writing this directly after making and eating this dish for the first time. It is a very filling and hearty meal, which is something I look for when I cook vegetarian. -- I cooked it with golden couscous instead of whole wheat, omitted sun-dried tomatoes, and added about a 1/2 cup of diced tomatoes to it later in the process. Everything about this dish was good & I will likely consider making it on a monthly basis. The only thing I may consider altering further is adding a bit more veggie broth. The final product I made wasn't too dry but it could've been a little wetter.
I used less olive oil--just drizzled to my liking and used 2 large English cucumbers, seeded. Other than the tedious peeling and chopping of the fresh garlic, it was pretty quick. Next time I will just use my garlic press to speed things up.
Made this for a family meal. Most everyone loved it.
Delicious. I'm neither vegan nor vegetarian, so I threw in a chopped up chicken breast and made the couscous with chicken broth, not veggie. No chickpeas on hand and used fresh spinach instead of frozen. Will definitely make again.
I thought the recipe was really nutritious. I would probably add some mushrooms next time and serve it with yoghurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Couscous with Spinach and Chickpeas
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 56
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