Rating: 4 stars
14 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Sally Swift
Recipe by Cooking Light August 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
4 servings (serving size: 1 cup couscous, about 3/4 cup chickpea mixture, and 2 tablespoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 4 ingredients, stirring with a whisk.

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  • Dry chickpeas thoroughly in a single layer on paper towels. Heat 2 tablespoons oil in a large skillet over high heat, and swirl to coat. Add chickpeas to pan, and stir-fry for 3 minutes or until lightly browned. Remove chickpeas from pan with a slotted spoon; wipe pan clean with a paper towel. Add the remaining 1 tablespoon oil to pan, and swirl to coat. Add bell pepper, carrots, and jalapeño to pan, and stir-fry for 2 minutes or until vegetables are slightly tender. Add cumin seeds and the next 5 ingredients (through garlic) to pan, and stir-fry for 30 seconds. Add reserved broth mixture and chickpeas. Bring to a boil, and remove from heat. Serve over couscous, and top with cilantro. Serve with lemon wedges, if desired.

  • Wine Match: The light and lively Pine Ridge Chenin Blanc-Viognier 2010 ($14) pairs perfectly with this dish's bold spices. Floral aromas and a hint of sweetness temper the fiery jalapeño and red pepper. --Scott Jones

Nutrition Facts

420 calories; fat 12.8g; saturated fat 0.9g; mono fat 6.7g; poly fat 3.2g; protein 12.7g; carbohydrates 64.5g; fiber 8.8g; iron 2.6mg; sodium 586mg; calcium 66mg.
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