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Sun-Dried Tomato, Spinach, and Chickpea Couscous

Prep time 10 mins
Cook time 9 mins
Stand time 5 mins
Yield 6 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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