Chickpea & Colored-Carrot Couscous

When I saw this recipe in one of my old Clean Eating Magazines (July/August 2010), I thought “aha! What a good way to use up the carrots that have been hiding in my refrigerator.”

FOR PRINTABLE VERSION CLICK HERE: Chickpea & Colored-Carrot Couscous

1 Tbs olive oil

4 medium carrots (grated)

1 tsp curry powder

2 Tbs lemon juice

1 cup vegetable broth (I used chicken because that’s what I had on hand)

1 cup uncooked couscous

15 ounces chickpeas (1 can)

3 Tbs fresh parsley

1. Heat oil in a large saucepan over medium heat; add carrots and curry, and cook for 2 minutes.

2. Add lemon juice and broth; increase heat to high; bring to a boil; remove from heat; add couscous and stir well. Cover and let stand for 5 minutes.

3. Fluff with fork, then mix in beans and parsley. Can be served warm or chilled.

Note: Will keep in the refrigerator for up to 5 days.

Servings: 4

The Verdict: I didn’t have any fancy-schmancy colored carrots, but they were local. I  planned to make it on a night when DH and I didn’t have anything going on so that DH could grill something to go with it if he wanted meat, but I forgot he has a new weight loss challenge starting on Monday nights. He just added chicken When I was in the middle of making it, I could NOT find my couscous (which I swear I saw when I cleaned out my pantry last week . . . ) So I substituted quinoa (instead of bringing to a boil and taking the pan off the heat, leave it on the burner and lower to a simmer for about 15 minutes). The taste was WONDERFUL. DH thought it was a bit dry but couldn’t think of anything to add to it.

Nutrition Facts

Serving size: 1/4 of a recipe (10 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 270.46

Calories From Fat (19%) 51.06

% Daily Value

Total Fat 5.85g 9%

Saturated Fat 0.86g 4%

Cholesterol 0.62mg <1%

Sodium 770.44mg 32%

Potassium 530.37mg 15%

Total Carbohydrates 46.7g 16%

Fiber 8.02g 32%

Sugar 3.15g

Protein 8.98g 18%

This post also shared at Tuesday Twister , Works for Me Wednesday, Ultimate Recipe Swap

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