Sun-Dried Tomato, Spinach, and Chickpea Couscous

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 4.5g
  • Saturated fat: 1.0g
  • Protein: 11.1g
  • Carbohydrate: 43.2g
  • Cholesterol: 3mg
  • Iron: 3.3mg
  • Sodium: 624mg
  • Calories from fat: 16%
  • Fiber: 9.1g
  • Calcium: 97mg


  • 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


  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.
My Notes

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

Add Note

Sun-Dried Tomato, Spinach, and Chickpea Couscous Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy