Sun-Dried Tomato, Spinach, and Chickpea Couscous



6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 9 Minutes
Stand: 5 Minutes

Nutritional Information

Calories 242
Fat 4.5 g
Satfat 1.0 g
Protein 11.1 g
Carbohydrate 43.2 g
Cholesterol 3 mg
Iron 3.3 mg
Sodium 624 mg
Caloriesfromfat 16 %
Fiber 9.1 g
Calcium 97 mg


2 teaspoons olive oil
1 large yellow bell pepper, cut into short, thin strips
3 garlic cloves, minced
2 cups vegetable broth
1 cup uncooked whole wheat couscous (such as Fantastic)
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
1 (6-ounce) package baby spinach (about 4 cups)
3 tablespoons chopped drained oil-packed sun-dried tomatoes
1/2 teaspoon salt
1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes


Heat oil in a large saucepan over medium heat. Add bell pepper and garlic; cook 5 minutes, stirring occasionally. Add broth; bring to a boil over high heat. Remove from heat; stir in couscous and next 4 ingredients. Cover; let stand 5 minutes or until liquid is absorbed and couscous is tender. Sprinkle each serving with 1 tablespoon feta cheese.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note