curried couscous with spinach and chickpeas

Ingredients

• Servings: 4
• 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
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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 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.