[MC-AllEthnic-Recipes] Moroccan Chickpeas and Couscous

 

                      

* Exported from MasterCook *

                     Moroccan Chickpeas and Couscous

Recipe By     :

Serving Size  : 4     Preparation Time :0:00

Categories    : LowFat (Less than 15%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1 1/2           cups  water

                        salt

  10            ounces  couscous -- (1 box)

  1         Tablespoon  olive oil

  1              large  onion -- chopped

  5                     green onions -- chopped

  2             cloves  garlic -- minced

  2        Tablespoons  minced jalapeno -- or other hot chile pepper (optional)

  1           teaspoon  grated fresh ginger

  14            ounces  canned diced tomatoes -- drained

  1 1/2           cups  cooked chickpeas -- or 1 (15.5 oz) can, rinsed & drained

     1/2           cup  golden raisins

  1           teaspoon  sugar

     3/4      teaspoon  ground cumin

     3/4      teaspoon  ground coriander

     1/4      teaspoon  black pepper

     1/4           cup  chopped fresh parsley -- or cilantro

  2        Tablespoons  toasted sliced almonds

In a medium saucepan, bring the water to a boil over high heat. Stir in

the salt to taste and the couscous, cover and remove from the heat.

In a large skillet, heat the oil over medium heat. Add the onion, cover,

and cook until softened, about 5 minutes. Add the green onions, garlic,

jalapeno, if using, and ginger. Cook, stirring until softened, about 3

minutes.

Add the tomatoes, chickpeas, raisins, sugar, cumin, coriander, 1/4

teaspoon salt, and pepper. Cook, stirring, to heat through and blend the

flavors, about 10 minutes.

To serve, spoon the cooked couscous into a shallow serving bowl or

individual bowls, spoon the chickpea mixture on top, and sprinkle with the

parsley and almonds.

Makes 4 servings

AuthorNote: When you keep your pantry stocked with quick-cooking couscous,

canned tomatoes, and chickpeas, an easy and inexpensive dinner is always

less than fifteen-minutes away. Variations include adding a cup or two of

cooked vegetables such as green beans, spinach, or broccoli when you add

the chickpeas. The old standby, frozen peas, makes a colorful and tasty

add-in as well.

Cuisine:

  "North African/Maghreb"

Source:

  "Vegan on the Cheap by Robin Robertson, 2010"

S(Formatted by Chupa Babi):

  "Jan 2013"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 539 Calories; 8g Fat (13.2%

calories from fat); 19g Protein; 100g Carbohydrate; 10g Dietary Fiber; 0mg

Cholesterol; 363mg Sodium.  Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1

Vegetable; 1 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Less than $1.50 per serving.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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