Food > Recipe Directory > Courses/Meal Type > Main Course > Moroccan Chickpeas and Vegetables over Couscous
Moroccan Chickpeas and Vegetables over Couscous Recipe
Moroccan Chickpeas and Vegetables over Couscous
Ingredients
- 1-3/4 cups (425 mL) vegetable stock, divided
- 1 cup (250 mL) instant couscous
- 1 tbsp (15 mL) olive oil
- 1 onion, chopped
- 1 red pepper, quartered lengthwise and thinly sliced
- 1 small fennel bulb, trimmed and thinly sliced
- 2 cloves garlic, minced
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 2 tsp (10 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) each cinnamon, cayenne and pepper
- 1/2 cup (125 mL) raisins
- 1/4 cup (50 mL) chopped fresh coriander, mint or flat-leaf parsley
- 2 tbsp (30 mL) toasted slivered almonds
Preparation
Bring 1-1/4 cups (300 mL) stock to a boil in a saucepan or microwave. Pour over couscous in large, wide heatproof bowl (such as a pasta serving bowl), stir, cover and let stand 5 to 10 minutes. Meanwhile, in large saucepan or deep sauté pan, heat oil over medium heat.
Stir in onion, red pepper, fennel and garlic and cook until lightly softened, about 5 minutes. Stir in chickpeas and cumin, ground coriander, salt, cinnamon, cayenne and pepper and cook a minute to season chickpeas and vegetables. Stir in remaining 1/2 cup (125 mL) stock and raisins, increase heat and bring to a boil. Cook, uncovered until heated through and most of liquid has evaporated, 3 to 4 minutes.
To serve, fluff couscous with a fork. Spoon chickpea mixture over couscous, sprinkle with fresh coriander and almonds.
Makes 4 servings.
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 503 |
| Protein | 18 g |
| Fat (total) | 9 g |
| Carbohydrate | 92 g |
| Fibre | 12 g |
| Sodium | 1033 mg |
| Vitamin A | Excellent source |
| Vitamin C | Excellent source |
| Folate | Excellent source |
| Phosphorus | Excellent source |
| Magnesium | Excellent source |
| Zinc | Excellent source |
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