Moroccan Chickpea Couscous
Ingredients
The main dish
-
3
tablespoons
olive oil
-
½
large
white onion, diced
-
4
cloves
garlic, minced
-
4
cups
cauliflower, chopped
-
2
tablespoons
Moroccan spice mix
-
¼
teaspoon
salt
-
1
15 oz. can
garbanzo beans, drained and rinsed
-
1
cup
fresh English peas
-
1
cup
uncooked couscous
-
1.5
cups
vegetable broth
Optional toppings
-
¼
cup
feta crumbles
-
¼
cup
chopped mint
Instructions
- Heat olive oil in a large nonstick skillet over medium/high heat.
- Add onion and garlic, sauté for 2-3 minutes.
- Stir in cauliflower, peas, garbanzo beans, and Moroccan seasoning, sauté for 5-7 minutes.
- Add couscous and mix well.
- Pour in broth and bring to a boil.
- Remove from heat, cover, and let sit for 5 minutes until the broth is absorbed.
- Uncover and fluff the couscous with a fork.
- Top with optional toppings before serving.
Nutrition Facts (estimated)
Servings
6
Calories
285
Total fat
8g
Total carbohydrates
43g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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