All Recipes Best Recipe Main Dish Recipes Curries Vegetarian

Ingredients

2 tablespoons olive oil 1 small yellow onion, chopped ½ 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

Nutrition Info

398.2 calories carbohydrate: 74.6 g cholesterol: : - fat: 6.2 g fiber: 14.7 g protein: 16.5 g saturatedFat: 0.6 g servingSize: - sodium: 666.4 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

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.

4 servings

A quick, filling vegetarian meal. The vegetable broth makes it heartier than some couscous recipes. Serve with plain yogurt.