Spinach Recipe ✶ Curried Couscous with Spinach and Chickpeas

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• ½ 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

Cooking Directions

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.
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.

Nutrition Facts

• calories398.2
• carbohydrateContent74.6 g
• fatContent6.2 g
• fiberContent14.7 g
• proteinContent16.5 g
• saturatedFatContent0.6 g
• sodiumContent666.4 mg
• sugarContent5.4 g