Sun-Dried Tomato, Spinach, and Chickpea Couscous

Recipe from Oxmoor House

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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

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

Preparation

  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.
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