Cumin-Spiced Chickpeas and Carrots on Couscous

  • SuzanneM Posted: 08/03/11
    Worthy of a Special Occasion

    This was delicious! The flavors really worked together, and it was simple to put together. The only changes I made were to add some chopped onion, and to cook the garlic with the other vegetables, as I was worried that much garlic in a pan full of other ingredients would not cook enough in 30 seconds, leaving a raw taste. Next time I make this, I will also double the sauce.The meal, completed by a green salad, was filling and tasty. A winner!

  • ValerieEudora Posted: 07/27/11
    Worthy of a Special Occasion

    I love this recipe - easy to make and perfectly delicious. Also makes a nice side dish for grilled meats for the non vegetarians in your house!

  • KAStarke Posted: 08/31/11
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    truly enjoyed this meal; it was warm and satisfying without being heavy! I would make 1 1/2 times the sauce next time.

  • Otterstamp Posted: 09/15/11
    Worthy of a Special Occasion

    I liked this a surprising bit after the following improvements: -A crapload of garlic -A whole bunch of extra powdered cumin when I discovered that the seeds just weren't doing it -A bunch of extra lemon rind and juice to zing it up -A few dashes of allspice to keep the flavors in proportion After making all of those flavors pop, the dish was quite yummy and the boytoy enjoyed it, too. Basically just upping the flavors

  • BrendaLRGale Posted: 01/03/12
    Worthy of a Special Occasion

    This truly was outstanding! The only changes I made were not adding the cilantro at the end, since I forgot to get some at the market, and cooking the couscous in fat-free chicken broth. Very flavorful and filling! A lot of food for 11 pts.

  • sz8jm9 Posted: 01/25/12
    Worthy of a Special Occasion

    This was good. I added chopped onion and spinach to it. Served over brown rice since I didn't have couscous handy. We liked it and calculated 11 WW Pts +.

  • Shadia797 Posted: 06/01/13
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    This recipe is more work than it appears; however, with some MAJOR adjustments, it can be tasty. The sauce needs to be tripled at a minimum and the spices (except salt and garlic) should be increased at least 5-fold. Otherwise, it has no flavor at all. I also wished I had seen the reviewer above suggestion to add chopped onion. That would help as well. I wont be making this one again but with extra effort, it's a nice healthy dish.

  • VirginiaLero Posted: 03/31/14
    Worthy of a Special Occasion

    My husband and I thought this dish was great! No lie, it was a lot of prep work, but the flavors were awesome. The only thing we did differently was add more broth in the end just so it was saucy enough to put over the couscous (which we actually ended up using quinoa instead of couscous and it was great). I'll definitely be making it again.

  • jupett Posted: 08/10/14
    Worthy of a Special Occasion

    I have made this recipe many times since it first appeared in Cooking Light magazine. The dish is delicious! Because my husband cannot tolerate too much spiciness in his food, tonight I substituted half of the tomato paste with the sauce surrounding chipotle peppers and omitted the jalapeño pepper and red pepper. I increased the lemon juice just a bit. The recipe didn't lose any of its appeal and retained a hint of spiciness that was just right. I have served this over whole wheat couscous and quinoa. Both are terrific accompaniments to the stew.


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