See Also: Couscous with Chickpeas and Vegetables(recipes)
Spicy Chickpeas & Couscous(recipes)
Couscous with spring vegetables(recipes)
Pork with Couscous & Root Vegetables(recipes)
Curried Chicken, Vegetables and Couscous Skillet(recipes)
Chickpeas with cumin and sherry(recipes)
Chickpeas with pomegranate molasses(recipes)
Tagliolini with Lemon, Olive Oil, Chickpeas, Cavalo Nero and Pecorino(recipes)
Couscous(recipes)
couscous(dictionary)

Couscous with Chickpeas and Vegetables (recipes)


Couscous with Chickpeas and Vegetables

Yield: Makes 6 servings



Ingredients:



1cup dried chickpeas (garbanzo beans)

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

1large onion, quartered and sliced

2large cloves garlic, minced

1teaspoon ground cinnamon

1teaspoon red pepper flakes

1/2teaspoon paprika

1/2teaspoon saffron or turmeric (optional)

1/2teaspoon salt

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

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

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

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

2tablespoons finely chopped fresh parsley

2tablespoons finely chopped fresh cilantro

4cups 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









Total Fat

2 g







Calories from Fat

7 %







Calories

324









Dietary Exchange:







Vegetable

1







Starch

4







Fat

1/2