Curried Couscous with Tomatoes and Chickpeas
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 cup green onions chopped
- vegetables
- 2 cups vegetable stock
- couscous
- 1 1/2 cups couscous
- 1 tsp vegetable oil i use olive oil instead
- 3 cups chopped plum tomatoes
- 1/2 cup vegetable stock
- 2 tsp curry powder try monsoon coast moroccan la kama -- great with couscous
- 2 tsp garlic minced; or to taste
- 2 cups chickpeas canned, rinsed, dried
- 3/4 cups fresh coriander
- Carbohydrate 100.257114213037 g
- Cholesterol 0 mg
- Fat 5.6482666660652 g
- Fiber 17.0045997588354 g
- Protein 22.4695141727417 g
- Saturated Fat 0.605188218739067 g
- Serving Size 1 1 Serving (833g)
- Sodium 2378.65616966608 mg
- Sugar 83.2525144542014 g
- Trans Fat 1.18659959382631 g
- Calories 536 calories
1. In a saucepan bring stock to a boil; stir in couscous, cover and remove from heat. Let stand 5 minutes. 2. Meanwhile, in a large non-stick pan, heat oil over medium-high heat. Add tomatoes, stock, curry and garlic; cook, stirring, 5 minutes or until tomatoes start to break up. Stir in chickpeas; cook 2 minutes or until heated through. 3. I chop and then steam the Bok Choy for about 40 seconds in the microwave. 4. I layer some of the couscous, then some sauce, some bok choy, and coriander in a large glass bowl (presentation), and repeat until all ingredients are mixed. Then, top with chopped green onions. SERVE IMMEDIATELY. Per serving (6) CALORIES: 309 PROTEIN: 12 g FAT TOTAL: 3 g FAT, SATURATED: 0.3 g CARBOHYDRATES: 59 g SODIUM: 154 mg CHOLESTEROL: o mg FIBRE: 6 g
