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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (622g) Recipe makes 4 servings The following items or measurements are not included below: sweet chili sauce |
||
| Calories 502 | ||
| Calories from Fat 33 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 327mg | 13% | |
| Potassium 1197mg | 34% | |
| Total Carbohydrate 99.9g | 33% | |
| Dietary Fiber 12.5g | 50% | |
| Sugars 8.2g | ||
| Protein 19.2g | 38% | |
Spicy Vegetable Couscous
By: Missy Wombat
Jan 13, 2003
An easy chickpea and couscous recipe that smells great while you are cooking it.
SERVES 4
Ingredients
- 1 tablespoon pine nuts
- 1 onion, sliced
- 1 tablespoon sweet chili sauce
- 1 teaspoon ground cumin
- 1 teaspoon fresh ginger or 1/2 teaspoon ground ginger
- 300 g chickpeas, drained (canned or freshly cooked dried chickpeas)
- 1 red capsicum, chopped
- 1/2-1 bunch spinach, leaves shredded
- 1 large zucchini, sliced
- 1 carrot, sliced
- 1 (440 g) can peeled tomatoes
- 1 tablespoon tomato paste
- 1/2 cup wine (optional)
- cracked pepper
- 2 cups couscous
- 2 cups water
Directions
1
Place pine nuts in frying pan and toast lightly for 1 minute.2
Add onion, chilli sauce, cumin and ginger and stir over a high heat for 5 minutes or until onions are soft.3
Add chickpeas, capsicum, spinach, zucchini, and carrot, and stir-fry for 4 minutes.4
Add remaining ingredients and cook for 4 minutes longer or until vegetables are soft.5
Meanwhile prepare couscous.6
Place couscous in a serving bowl, pour on boiling water, cover and set aside for 3 minutes.7
Use a fork to rake the couscous to separate grains.8
Top with vegetable mixture.
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- Course > Main Dish
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Geema
On Mar 20, 2003
This not only smells great while cooking, it tastes great while eating! I didn't have any chili sauce, so I just omitted it and added in some red pepper flakes while sauteeing the onions. I also held off adding the spinach until the rest of the veggies were done so that it was just nice and wilted. My new favorite couscous is the "grande", which is a very large pearl size. This is definitely a repeatable recipe that we will be enjoying over and over. Thanks so much Missy
From: Rhiannon&Matt.gauci
On Dec 19, 2006
Very nice Missy & thanks for your help 
I made some mod's: added crushed garlic, crushed chili instead of the sauce, sliced mushies & I completely forgot about the tomato paste. At the end i just put the boiling water & couscous into the saucepan, threw in the couscous & turned off the stove. Very quick & easy.
From: Myra
On Nov 1, 2004
This was really delicious. The blend of the cumin and sweet chili paste was really excellent and unusual. I changed/omitted some of the ingredients, and it was still an excellent meal. It reheats very well and gets tastier as the flavors have more time to blend.
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