Curried Couscous With Spinach And Chickpeas - cooking recipe

Ingredients
    2 tablespoons olive oil
    1 small yellow onion, chopped
    1/2 cup chopped sun-dried tomatoes
    1 tablespoon chopped fresh dill
    3 cloves garlic, crushed
    12 ounces chopped frozen spinach
    1 tablespoon pale dry sherry
    1 tablespoon curry powder
    1 pinch cayenne pepper, or to taste
    1 (15 ounce) can chickpeas, drained
    2 cups vegetable broth
    1 cup whole wheat couscous
    salt to taste
Preparation
    Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.
    Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.

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