Curried Couscous with Spinach and Chickpeas

Curried Couscous with Spinach and Chickpeas

justine

"A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 398 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 74.6g
  • 24%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 20
  1. 30 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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) ...

Most helpful critical review

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

Most helpful
Most positive
Least positive
Newest

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) ...

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 go...

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

Awesome exactly as written!

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

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 ...

I wanted to give this 5***** but I just couldn't. It was horribly bland to me. It needs something to spice it up. I would put in 1.5 tbs of curry and maybe some cumin. all I tasted was the veggi...

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 goi...

Other stories that may interest you