Couscous with Chickpeas and Vegetables

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Browse the article Couscous with Chickpeas and Vegetables

Couscous with Chickpeas and Vegetables Photo
Couscous with Chickpeas and Vegetables
Yield: Makes 6 servings
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Ingredients:
1
cup dried chickpeas (garbanzo beans)

2
cans (14-1/2 ounces each) fat-free reduced-sodium chicken broth

1
large onion, quartered and sliced

2
large cloves garlic, minced

1
teaspoon ground cinnamon

1
teaspoon red pepper flakes

1/2
teaspoon paprika

1/2
teaspoon saffron or turmeric (optional)

1/2
teaspoon salt

1/2
pound eggplant, cut into 3/4-inch cubes

1
large sweet potato, peeled and cut into 3/4-inch cubes

3/4
pound zucchini, cut into 3/4-inch cubes

1
can (14-1/2 ounces) chopped tomatoes

2
tablespoons finely chopped fresh parsley

2
tablespoons finely chopped fresh cilantro

4
cups hot cooked couscous (cooked without added salt or fat)



Preparation:
1.
Sort and rinse chickpeas. Cover with water and let soak overnight; drain. Place in Dutch oven with chicken broth; bring to a boil over high heat.

2.
Add onion, garlic, cinnamon, red pepper flakes, paprika and saffron, if desired; reduce heat to low. Cover and simmer 1 hour or until chickpeas are tender. Stir in salt.

3.
Add eggplant and sweet potato; cook 10 minutes. Add zucchini and tomatoes; cook 10 minutes or just until all vegetables are tender. Stir in parsley and cilantro; spoon mixture over hot couscous. Garnish with sweet potato slices and chives, if desired.



Nutritional Information:
Serving Size: 1/6 of chick-pea mixture with about 2/3 cup cooked couscous (without garnish)
Sodium 330 mg
Protein 14 g
Fiber 9 g
Carbohydrate 63 g
Saturated Fat <1 g
Total Fat 2 g
Calories from Fat 7 %
Calories 324
Dietary Exchange:
Vegetable 1
Starch 4
Fat 1/2


This recipe appears in: Middle Eastern