Couscous with Chickpeas and Vegetables

Couscous with Chickpeas and Vegetables

Couscous with Chickpeas and Vegetables


Makes 6 servings


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)


  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)
Calories 324
Calories from Fat 7 %
Total Fat 2 g
Saturated Fat <1 g
Carbohydrate 63 g
Fiber 9 g
Protein 14 g
Sodium 330 mg

Dietary Exchange

Starch 4
Vegetable 1
Fat 1/2

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