Curried Couscous with Spinach and Chickpeas Recipe -
Curried Couscous with Spinach and Chickpeas Recipe
  • READY IN 45 mins

Curried Couscous with Spinach and Chickpeas

Recipe by  

"A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  1. Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
  2. Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.
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Reviews More Reviews

Most Helpful Positive Review
Sep 06, 2012

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.

Most Helpful Critical Review
Mar 11, 2013

Just didn't work for us. Good healthy concept but seemed to be missing something.


27 Ratings

Aug 28, 2012

Excellent recipe; it was very filling and flavourful and my b-f loved it. Will definitely make again.

Sep 05, 2012

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.

Jan 20, 2015

Awesome exactly as written!

Nov 04, 2014

Skipped the chickpeas, tossed in some chopped dates, added cumin. Very nice recipe!

Apr 30, 2013

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.

Aug 18, 2015

Easy, tasty, and all kinds of substitutions/omissions are fine! I didn't have sun-drieds, dill or curry, so I used cumin and cherry tomatoes. I also put in carrots. It tastes great. I was going to add feta, but mine was spoiled. I think it would have tasted awesome, though. I don't enjoy cooking, but this was worth it!


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  • Calories
  • 398 kcal
  • 20%
  • Carbohydrates
  • 74.6 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 14.7 g
  • 59%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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