Name: Curried Couscous with Spinach and Chickpeas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, chopped; 0.5 cup chopped sun-dried tomatoes; 1 tablespoon chopped fresh dill; 3 cloves garlic, crushed; 12 ounces chopped frozen spinach; 1 tablespoon pale dry sherry; 1 tablespoon curry powder; 1 pinch cayenne pepper, or to taste; 1 (15 ounce) can chickpeas, drained; 2 cups vegetable broth; 1 cup whole wheat couscous; salt to taste

Ingredients

Instructions

Step 1

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.
Step 2

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.

Enjoy your meal!