Garbanzos and Couscous on Spinach

This Mediterranean inspired dish is light and fragrant from all of these herbs. I love the pop it gets from the lemon juice. If you’ve ever wondered what you could do with the big bag of couscous it your pantry, this is a good recipe for a dinner ready in 30 minutes. We eat a lot if spinach in our house because as vegetarians, we rely on it as a good source of iron. Sometimes David needs a little motivation to eat it, and this makes it really easy for him – it acts as the base to the couscous, making it way more interesting than if it stood alone.

This serves about six people and takes about 30 minutes to prepare.

Here’s what you need:

* 2 cups couscous

* 4 cups vegetable broth

* 1 cup canned garbanzo beans, drained

* 1/4 cup parsley, chopped

* 2 green onions, chopped

* 1/4 cup fresh lemon juice

* 2 tablespoons olive oil

* 1 tablespoon cumin

* 1 teaspoon coriander

* 1 teaspoon paprika

* 1/2 teaspoon cayenne pepper

* 2 cloves pressed garlic

* 1 bag fresh baby spinach

* Salt and pepper to taste

Here’s what you do:

* Heat broth to boiling point, and pour over the couscous, in a pan. Let stand for 5 minutes, until the broth is absorbed.

* In a large bowl, combine garbanzo beans, parsley, and green onions. Season with salt and pepper to taste.

* Add lemon juice, olive oil, garlic , and spices to the garbanzo mixture, and stir gently until combined.

* Saute spinach until bright green and slightly wilted.

* Place couscous mixture on top of spinach and serve.

Garbanzos and Couscous on Spinach