Name: Curried Couscous with Spinach and Chickpeas
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Yellow onion, chopped - 1 small; Chopped sun-dried tomatoes - ½ cup; Chopped fresh dill - 1 tablespoon; Garlic, crushed - 3 cloves; Chopped frozen spinach - 12 ounces; Pale dry sherry - 1 tablespoon; Curry powder - 1 tablespoon; Cayenne pepper, or to taste - 1 pinch; Chickpeas, drained - 1 (15 ounce) can; Vegetable broth - 2 cups; Whole wheat couscous - 1 cup; Salt to taste - 1 cup

Ingredients for - Curried Couscous with Spinach and Chickpeas

1. Olive oil 2 tablespoons

2. Yellow onion, chopped 1 small

3. Chopped sun-dried tomatoes ½ cup

4. Chopped fresh dill 1 tablespoon

5. Garlic, crushed 3 cloves

6. Chopped frozen spinach 12 ounces

7. Pale dry sherry 1 tablespoon

8. Curry powder 1 tablespoon

9. Cayenne pepper, or to taste 1 pinch

10. Chickpeas, drained 1 (15 ounce) can

11. Vegetable broth 2 cups

12. Whole wheat couscous 1 cup

13. Salt to taste 1 cup

How to cook deliciously - Curried Couscous with Spinach and Chickpeas

1 . Stage

Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.

2 . Stage

Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.